homemade English Muffins (another stovetop bread)

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    It is rare for me to bake bread at the beginning of July.  The summer here does not invite that type of activity.  But, the other day I shared a recipe for Bannock, a stovetop bread.  That got me to thinking about what other breads I could make on my griddle and I knew that English Muffins was one of them. 
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      I had only made English Muffins once before, and that was YEARS ago!  I had thought that I could only make them with sour dough starter, and I never end up keeping any around my kitchen.  But, I decided to try to make them with regular yeast and see how they turned out.  Guess what!  They were a hit with everyone in my house!  (There are currently quite a few of us here!)
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     My muffins came out light and fluffy.  One big deal is that they cooked all of the way through! That seems like a giant feat for me because:

1. I may have rolled them out a little thicker than I needed to.  Next time, I will roll them a bit thinner, unless I am going to use them as ​hamburger buns which they could totally work for! 
2. You have to cook them over a lower heat so that they don't brown too quickly and leave the inside raw.  It was an exercise in patience for me.

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     English Muffins are baked on a griddle that is sprayed with cooking spray and then sprinkled with corn meal or farina.  The dough should be soft and smooth.  Check out this gallery of photos:

The soft pillowy dough cut into a circle.

I may have overdone the corn meal!

It takes about 7-8 minutes per side.

Nice and toasty! This recipe made about 10 big muffins. You will get more if you cut them smaller.

Fluffy and cooked on the inside.

     Okay, there aren't really any "nooks and crannies," and no sour dough flavor, but the fluffy, yeasty flavor is really, really good.  I hope you give these a try.  
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