English Muffins - Cast Iron cooking with the Iron Maiden

If you like this recipe - like/subscribe to this channel for more. Recipe for English Muffins below:
1 cup (242 g) milk
3 TBSP (42 g) butter
1 1/2 tsp (9 g) salt
2 TBSP (25 g) sugar
1/4 cup (59 g) lukewarm water
1 egg beaten
1 package (7 g) rapid rise yeast
4 cups (480 g) flour

Cornmeal to sprinkle

Scald milk, stir in butter, salt and sugar, stir until melted/dissolved. Add water. Temperature should be ~ 120 -130 degree F. In mixing bowl, combine flour and yeast. Add liquids and eggs and mix until combined.
Knead until dough is smooth and elastic (at least 5 minutes).
Place dough in greased bowl, turn to coat top, cover and let rise 1/2 to 1 hour.

Divide dough into 12 equal portions (~ 2/3 cup each). Shape dough into ball and then flatten, after all the balls have been shaped roll dough out to ~ 4 inch diameter circles.
Place circles on cutting board or baking sheet that has been generously sprinkled with cornmeal.
Cover with clean towel and let rise until doubled in size (~ 1 hour)

Preheat griddle on LOW heat. Gently transfer dough to griddle. Cook for 7 minutes - For best results give a 1/2 spin to each muffin after 3 1/2 minutes of baking. Gently turn muffin and cook for another 7 minutes (again give a half spin after 3 1/2 minutes).

Place on cooling rack. English muffins are best split and toasted. Serve with butter and jam, or use for sandwiches. Extra English muffins can be frozen.

Видео English Muffins - Cast Iron cooking with the Iron Maiden канала Linda Hiortdahl