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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they're split and toasted. My family really enjoys them at breakfast or brunch. -Marge Goral, Ridgefield, Connecticut Ingredients:
3 to 3-1/4 cups king arthur unbleached bread flour |
1 tablespoon sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
3/4 cup warm water (120° to 130°) |
2 tablespoons canola oil |
1 egg |
1 tablespoon cider vinegar |
1/2 cup shredded cheddar cheese |
4 tablespoons cornmeal |
Directions:
1. In a large 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.
2. Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
3. Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
4. Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 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.
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