You don't need the Muffin Man to enjoy delicious English muffins at your next weekend brunch.
Here's how it works. Whisk together some bread flour, whole wheat flour, salt, and yeast in a large bowl, then stir in some cold milk, honey, and an egg white. When everything's well combined, go take a nap, or catch up onWhen you come back four to six hours later , you'll have an amazingly light and spongy dough.
With a little more cornmeal to prevent sticking on top, the muffins are covered in plastic and tossed in the fridge overnight . So head off to bed and sleep soundly in the knowledge that you'll feast on homemade English muffins in the morn. Truth be told, if I could break free from the enchantment of forbidden fruit to approach the subject with an objective eye, I'd be forced to admit that English muffins are damned fine griddled with butter. The butter browns nicely along the way, creating a rich and toasty crust that's well suited to any breakfast—sweet, savory, or plain.
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