English Muffins 2.0

How many vacation pictures are too many to post on a food blog? Kidding - sort of😉.🤣   I have hundreds of photos from our 4 day London adventure but I've done my best to pair them down because no one wants to scroll through an hour of selfies from Buckingham Palace and giant plates of fish and chips.🤳🏻 So these are my top 25 favorite memories captured in London.  

I have to say that my all expectations of this vibrant city on the Thames were exceeded.  I absolutely fell in love with London during our short 4 day stay.  

Too on the nose to post an English muffin recipe on the blog about my recent trip to England?😅😬  Just to be clear - I did not eat a single English muffin while in England.  Are they even English?  I saw a lot of biscuits, croissants and scones but I didn't see anyone enjoying an early morning English muffin while I was there.🥐  Regardless, I decided that this would be the perfect time to share this incredibly delicious homemade English muffin recipe.  If you've never tasted a homemade English muffin - you owe it to yourself to indulge at least once.  These are amazingly scrumptious and easier to make than you might think.😉  ​

English Muffins
2 1/2 cups bread flour
1 1/2 teaspoons yeast
1 1/2 teaspoons salt
1 1/3 cups water
1 1/2 Tablespoons honey
1/2 cup semolina flour

Combine flour, yeast and salt in large bowl. 

Stir in water and honey.  Cover and rest 20 minutes.  

With moistened hands, lift 1 edge of dough and fold to opposite side.  

Turn bowl 45 degrees and repeat folding and turning 12 times.  

Cover and let rest 20 minutes.  Repeat folding and turning 1 more time.  

Invert dough to seam side down. Cover and let rest 1 hour. 

Arrange 10 4x4" parchment squares on baking sheet.  Grease and dust with semolina flour. 

Spread remaining semolina in 10" circle on counter. 

Transfer dough, seam side up, to semolina circle.  

With oiled knife, divide dough into 12 equal portions. 

Pick up 1 dough at a time, holding underneath.  Fold corners towards middle.

Use fingers to pinch the seam together. Place seam side down on parchment.

Cover loosely and refrigerate 8-16 hours. 

Remove from refrigerator and let muffins sit at room temperature for 45 minutes to 1 hour.

Heat 12" skillet over medium heat.  

Use parchment to invert muffin into skillet. Cook 1 minute without moving.

Flip muffins and cook 1 more minute.

Return muffins to baking sheet. 

Bake muffins at 400 degrees for 8-10 minutes.  Internal temp. should be 205. 

Invert muffins onto wire rack and cool 1 hour. 

Fork split muffins.  Toast and serve.  

Ciao!

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