English Muffins

My bread maker has recipes for all kinds of stuff, not just bread. So there is this dough recipe for English Muffins. Love'em!!!!! I was buying them and decided to make them when I saw the recipe in my bread machine book. Now no one wants me to buy the store ones any more. Everyone really likes them. I am making them like every other day! Speaking of which I have to make some today. They are so easy to make!

I put the ingredients in the bread pan, select the dough option, it mixes, I roll it out, cut it, let it rise.

 Then cook them in a skillet with or without cooking spray. They are not fried in oil!

 Done. Let cool and store in a zip bag.

When I first made them I didn't have a rolling pin or a big size biscuit cutter. So they came out really small. I figured if everyone wanted me to continue making them I would need a rolling pin and a bigger biscuit cutter. David and I headed to the store and found then no one sells biscuit cutters anymore, just cookie cutters in shapes. Finally after going to a few stores I found a set of circle "cookie" cutters in the wedding/baking area of Walmart. But when it came to the rolling pin......every where we went they cost more than I was willing to pay for a piece of wood! The cheapest one was $12 (the kind with handles on the side) and they went up to $22 (just a solid piece of wood with no handles)! Crazy!! So David, my wonderful hubby, made me one!! There was a piece of dowel in the shed that was perfect. He just cut off an end, sanded it and there you have it. A $22 rolling pin for free!! (I guess he really wants me to continue making these English Muffins....hahaha)

English Muffins

6-7 ounces water

1 tsp salt

2 tbsp butter or margarine

2 1/4 cup flour

1/4 cup dry milk

1/4 cup wheat germ

1/4 cup quick cook oats

2 tbsp sugar

2 tsp active dry yeast

1/4 cup cornmeal

Measure all ingredients in bread pan, except the cornmeal. Select dough/pasta setting. Start. When done, sprinkle cornmeal on counter, place dough on cornmeal and roll to 1/4 inch thickness. Cut into 2 1/2 to 3 inch circles. Place on ungreased baking sheet cornmeal side down. Cover and let rise for 30 minutes. Preheat skillet. Cook cornmeal side down until golden brown. Turn and cook the other side until golden brown also.