Easy to Make, NO KNEAD , English Muffins

we like to have an English muffin at breakfast or as a snack every once in awhile but we don't always have them in the cabinet, yesterday was such a day so I thought I would just make some and since I was making them, I thought would take a few photos and make an INSTRUCTABLE while I was at it. This is not my recipe but one that I use quite often. The recipe belongs to Gemma Stafford at Bigger Bolder Baking

All that you need to make the muffins are all purpose flour, instant yeast, salt, milk (2% or whole milk), water , butter , a mixing bowl , a rubber spatula, a baking pan and a non stick fry pan . Here is a breakdown: 2 1/2 cups flour(355 grams), 1/4 tsp instant yeast, 1/4 tsp salt, 2/3 cups milk, 1/2 cup water. 1 TBS butter

Add 2 1/2 cups of flour to a medium size bowl. On one side of the bowl add 1/4 teaspoon instant yeast and stir into the flour around it, on the opposite side of the bowl add 1/4 tsp salt and stir into the flour around it then stir it all together.( you do not want to add the salt on top of the yeast because it will kill the yeast). place the 2/3 cup of milk, the 1/2 cup of water and the 2 TBS butter into a microwavable container, heat for 20 - 30 seconds, just enough to melt the butter with out getting the liquids too warm (If it does get too warm just let it cool off before adding). Now add most of the liquid to the dry ingredients and mix, if the dough is too dry add more of the liquid until the dough is sticky and not too wet. Scrape down the side of the bowl and ball the dough. Leave the dough in the bowl and seal with a cling wrap. Cover with a kitchen towel and leave on the counter ( or any warm place) for at least 12 hours ( you can leave as long as 18 hours)

After the dough has risen, turn out onto a floured work surface, cover with the cling wrap and kitchen towel and let it rest for 10 minutes (this allows the glutton to relax). Pat the dough down to 3/8 in. to 3/4 in. thick.(It will rise more while cooking) Line a roll pan or cookie sheet with parchment paper. Using a 3 in. biscuit cutter, cut out the muffins and place on the parchment paper. After all are cut, cover with cling wrap and a kitchen towel, let them set for 45 minutes.

Time is up, ready to cook. These English muffins are not baked, they are cooked in a large non stick frying pan. Place 4 or 5 of the muffins in your pan (do not overcrowd) over a medium high heat, cover and let cook for 5 minutes, turn the muffins over and let cook another 2 1/2 - 3 minutes. Remove from pan to a cooling rack, They are ready to eat, just add your favorite toppings and cook the remaining muffins! I hope you enjoy them as much as we do.