English Muffins

The best English muffins I’ve ever had come from the Cheeseboard in Berkeley, CA. Their cheesy English muffins which only come once a week are a favorite food vice. As I was reading the Olympia Provisions cookbook I noticed amidst the prosciutto and headcheese recipes was a recipe for English muffins. I tried it this weekend and made some pretty sweet egg and cheese sandwiches for the kids’ lunch. The trick to making sure they are cooked through is to throw them in the oven at the end. Their ingredients:

  • ¾ cup warm water
  • 1.5 teaspoons active dry yeast
  • 1 tablespoon + 2 teaspoons sugar
  • 3 tablespoons butter
  • ¾ cup whole milk
  • 4 cups flour unbleached flour
  • 1 tablespoon sea salt
  • cornmeal for dusting and oil for pan

Their method is to proof yeast with sugar and water. Mix in the milk and melted butter (they melt butter in half the milk and use the other half to cool it down). Use a stand mixer when adding flour and salt. Rest 30 minutes until doubled. Roll out in 3.5 inch circles, 3 cm thick and put on cornmeal dusted pan to rise again. Cover with moist towel or another baking sheet. Heat skillet with a little oil and brown on both sides. Finish in oven at 350 degrees until golden. Slice, toast and enjoy.