Step By Step Guide: English Muffins

We had a wonderful day in our warm, toasty home painting, playing with friends and cooking bread. Sam was very interested in what Elijah was drawing.

Just to expand a little on my English muffin recipe, I thought I'd add some photos of us making it today. It was the perfect day to stay inside and cook bread. The whole house filled with the smell of yummy bread and it warmed our home just as it was starting dust with snow outside.

First, I want to encourage those of you who don't think you can do this. Yes you can! This is a very simple recipe, as bread recipes go, and requires very little effort on your part. If you have a mixer with a kneading attachment, it will make it even easier. If not, the only real effort you will expend is muscle energy.

As mentioned in my previous post, this recipe has yeast in it, to help the bread rise. If you use the right temperature of water (between 105 and 120F), the yeast should activate and look like the above photo.

I mixed the milk, salt, oil and flour then slowly added the yeast mixture. I used my KitchenAid kneading attachment and slowly mixed everything together.

Then I added the three cups of whole wheat flour and kneaded for about five more minutes. I transfered the dough to a greased Pyrex dish and covered it with plastic wrap, then placed it in my warm oven. You don't need to warm the oven, but it helps it rise a little faster.

About an hour later, I pulled it out and found it had risen perfectly.

It was the perfect situation for little hands to be involved. I try to include Sam every time I bake bread and punching down the dough is one of his favorite past times.

Then we rolled it out - another joy of Sam's. He is such a great helper.

Finally, we cut out little circles and placed them on a couple cookie sheets with some cornmeal sprinkled on them. I covered them with kitchen towels and set them aside for another half hour.

Once they were about an inch tall, I put them on my warmed cast iron skillet. I love my skillet and use it at least one time every day - it is so versatile.

The end result: perfectly browned whole wheat English muffins - made with fresh goat's milk for that extra nutrition. We ate them with smoked beef brisket, butternut squash bisque and fresh Swiss chard from the local Farmer's Market.