I am inconsistent when it comes to breakfast. No matter what time I go to bed, I always have a hard time getting up in the morning. I think part of it is due to Ella and Franklin getting restless much earlier than I would like. So even though my alarm doesn’t go off until 7am, my animals start waking up around 5 or 6 and I just resist them as long as possible! And there is only so long that you can resist a face like this…
But anyway, that leads me to breakfast. Sometimes, I admit it, I skip breakfast. Sometimes I eat at the office. Usually it isn’t very exciting – just oatmeal or yogurt. But sometimes, I wake up with enough time to actually make something yummy for breakfast, at home. Today was one of those days – but I was kind of late to work. Oh well, it was worth it. Last week I made English muffins and I found that you can freeze the English muffin dough – and this works out perfectly.
Before I go to bed, I take the frozen dough out of the freezer and by morning, the muffins are ready to cook. And there is nothing – and I mean nothing – like a freshly griddled English muffin, especially when you top it off with fresh marmalade. It is a yummy way to start off the day.
I used the English muffin recipe from the Joy of Cooking. It does take a bit of time, but the end result is worth the wait. I had a hard time getting the sponge to rise (we keep our house pretty chilly) and it actually never got to the size that it should have – but this batch does not taste any different than other batches I have made in the past.
Combine in a bowl:
1 cup water
1/2 cup scalded milk
2 teaspoons sugar
1 teaspoon salt
Dissolve 2 tablespoons of hot water (I did it as hot as my faucet would go) and 1 package of active dry yeast for about 5 minutes
Combine 2 mixures
Sift 4 cups of flour
Stir in 2 cups of sifted flour into the milk mixture. Cover the bowl with a cloth. Let the sponge rise in a ware place for about 1 1/2 hours or until the sponge collapses back into the bowl (this never happened for me on this most recent batch, and I proceeded about 3 hours later just pretending that it did!)
Beat 3 tablespoons of softened butter into the sponge.
Knead in the remaining flour. Roll out the dough so that it is no more than 1/2 inch thick. Then either use biscuit cutters or some round can, glass, whatever you have on hand to make the english muffins. Place the muffins onto a cookie sheet and allow them to rise until they have about doubled in bulk.
At this point, I wrapped them in plastic wrap and put them in the freezer.
When you are ready to eat them, let them thaw and then heat a griddle or frying pan. Put a small amount of butter in the pan. Place the dough in the pan when it is nice and hot. Let the muffins cook on medium heat for about 5 minutes per side – or until you have a nice golden color.
Then you can split them with a fork and toast them and ENJOY!