Currently cooking from Tasty by Roy Finamore
Why make English muffins? Well, why not? I had the ingredients (flour, yeast, salt and water) and instead of heating up the house with the oven, these little babies get cooked on a cast-iron griddle on the stovetop.
The simple dough is mixed up and left to rest overnight in the fridge. The next day, the dough is divided into 10 pieces, rolled into balls and flattened and left to rise until almost double. The dough is then cooked (I used my electric griddle) for 8-10 minutes per side. Presto! English muffins.
These were really, really good, especially toasted and spread with butter and jam. Next time I make these, I’ll divide the dough into smaller balls (12, maybe, instead of 10) since some of my muffins were pretty big. Also, during the cooking, you are supposed to press down the dough to flatten it. My English muffins were very, very flat, so next time, I won’t press them as hard.