Let your bread machine do most of the work for these flavorful and delicious homemade English muffins.
3TbspHoney[see note 1]
3tspactive dry yeast OR 2 tsp fast rise yeast
3/4cupswhole wheat flour
2Tbspbutter, softened or room temperature
Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
Shape the Dough by Hand
Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
Cook the English Muffins
Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
Store in the refrigerator for up to a week or freeze for up to 3 months.
Honey and sugar (or sugar alternatives like Splenda and stevia) have an even 1 to 1 swap ratio.