Tiffany's English Muffins

Tiffany’s English Muffins

1 cup warm water
1 tbsp instant yeast
¼ cup melted butter
1 cup raw milk
2 tbsp raw honey
5-6 cups fresh-ground whole wheat flour
1 tsp sea salt
Butter

In a large bowl mix warm water and yeast together. In a small saucepan melt butter. Add honey and milk until lukewarm. Add milk mixture to yeast.
To this add 3 cups flour and salt. Mix together well. Add remaining flour until a soft dough forms and it pulls away from the sides of the mixing bowl. Knead 5 minutes.
Place into a greased bowl, cover and let rise until double, about 1 hour. Divide dough into 4 equal pieces. Roll each out separately to ½ inch thickness. Cut with a biscuit cutter or an empty glass. Place muffins on a baking sheet sprinkled with corn meal. Sprinkle a little corn meal on top cover with plastic wrap or a towel and let rise 30 minutes.
Heat a cast iron skillet on medium to low heat. Melt about 1 tsp butter in skillet, place muffins in pan. Cook first side about 3-4 minutes, turn over and cover pan with lid cook an additional 5 minutes. Turn 1 more time and cook 3-5 minutes more. Serve warm or let cool and store in plastic bags. If cooled toast before serving. Top with butter, naturally sweetened jam or raw honey.
*Do not cut muffins with a knife when warm, break up with your fingers
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.