December 29, 2011 at 6:00 am
You know how I know that we are rushed — when we don’t eat a good breakfast.
I say a good breakfast can be anything from a bowl of oatmeal, to waffles, to breakfast burritos to smoothies, to a bowl of nutritious cereal with milk and bananas but no marshmallows.
But when we start grabbing granola bars on the way out the door, that’s when I know we are rushing around too much.
This week is a slow week for us. It is deliberately planned that way, as we enjoy time together.
So today we are making a batch of homemade English muffins. Yes, they take a while. But hopefully, we wil take a while to eat them too, as we spend a morning in our PJs with a stack of books, and maybe a few board games.
Dairy-Free English Muffins from Scratch
(adapted from Country Living)
1/2 cup warm water
2 1/4 teaspoons yeast
1 teaspoon sugar
2 1/2 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons salt
3/4 cup unsweetened almond milk (warmed)
2 teaspoons cornmeal
Preheat oven to 250 degrees. In a small bowl mix water, sugar and yeast and let stand until bubbly or foamy.
Meanwhile, in an oven-proof bowl, mix flours and salt. Heat in the oven for 5 minutes.
In the bowl of a food processor mix flour mixture and yeast/water mixture. Pulse until combined. With the motor going, slowly pour in warm milk.
Continue to mix until thoroughly combined.
Place dough in a well-oiled bowl and let rise for an hour.
Remove dough and knead for three minutes. Let rest for 30 minutes.
Divide into 8 equal pieces, and form muffin shapes. Dip both sides in cornmeal and let rest for another 30 minutes.
Warm a skillet over medium-low heat. (The original recipe says a cast iron skillet, but I don’t have one, so I used a regular skillet and it worked fine over slightly lower heat.)
Toast muffins for 8 to 10 minutes on each side or until golden brown, making sure they are done in the middle.
Split with a fork and toast, or not.
Almost authentic, dairy-free, homemade English muffins — super fun!