do this vintage advertisement for English muffins by Thomas where the popular 19th-century baker Mr. Thomas impresses everyone with his skills and inspires you to give english muffins a shot? Well, now you can be just like Mr. Thomas. You’re welcome. Read more about the recipe here.
- 1 cup whole wheat flour
- 2½ cups bread flour
- 1 tablespoon. kosher salt
- 1 envelope (2¼ tsp) active dry or instant yeast
- 2¼ cups milk
- ¼ cup honey
- ½ stick butter, melted
- meal with cereals
Whisk together the whole wheat flour, bread flour, and kosher salt in a bowl and make a well in the center.
In a liquid measuring cup or small bowl, melt the butter in the microwave. Add the honey and 1 cup milk, then microwave for 30 seconds, stir well and pour into the well. Pour the remaining milk into the well, then stir the yeast into the liquid. (If you use dry yeast, leave for 5 minutes; If you’re using Instant, you can skip to the next instruction.)
Using a heavy wooden spoon, stir the batter until it comes together, then beat vigorously for about 30 seconds. Cover the bowl and place in a cold oven with the lights on for 1 hour until puffy. Alternatively, you can put the dough in the fridge for 8-12 hours.
Pour the cornmeal onto a wide plate and sprinkle a few tablespoons of cornmeal on a baking sheet. Put a few tablespoons of cooking oil in a small bowl near where you work. Start by preheating a large dry cast iron skillet over medium-low heat.
Rub a little oil onto your hands and lightly oil the inside of a large measuring spoon or 1/3 cup measuring cup. Place a portion of the very sticky batter onto the cornmeal sheet, brush both sides with it, then gently shape with your hands and place on the sheet pan. (It’s okay if they lose their shape while they’re resting; you can fluff them up before they go into the pan.)
When you have made six English muffins, arrange them evenly around the cast iron skillet. Let them cook undisturbed for 5 minutes, although you can use a thin offset spatula to shape the sides if they start to spread into each other.
After 5 minutes, shake the pan lightly, then increase the heat to just above medium and cook for another 3-5 minutes, until the bottom begins to brown. Use your offset spatula to flip the English muffins; If the muffins don’t flip easily, it means they’re not done. Leave them alone for another minute and then try again.
Bake the second side of the English muffins for an additional 3-5 minutes until brown, then place on a wire rack and allow to rest for at least 5 minutes to serve. Wipe excess cornmeal from pan, return to stovetop, turn heat back to low, and repeat cooking process with remaining batter.