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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they’re split and toasted. Enjoy them for breakfast or brunch. Ingredients:
3 -3 1/4 cups bread flour |
1 tablespoon sugar |
1 (1/4 ounce) package active dry yeast (1 tbs.) |
1 teaspoon salt |
3/4 cup water (120 to 130 f) |
2 tablespoons canola oil |
1 egg |
1 tablespoon cider vinegar |
1/2 cup shredded cheddar cheese |
4 tablespoons cornmeal, divided |
Directions:
1. In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
2. Roll dough to about 1/2 inch thickness. Cut with a 3 inch round cutter. Roll scraps if desired. Coat baking sheets with nonstick cooking spray and sprinkle with 2 Tablespoons cornmeal. Place muffins 2 inches apart on prepared pan. Sprinkle tops with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
3. Heat an ungreased griddle or electric skillet to 325°F Cook muffins for 20 to 25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired. Yield: about 16 muffins.
4. Taste of Home.
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