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The recipe is here:
http://www.kingarthurflour.com...glish-muffins-recipe

This was the third recipe I've tried.

The first was Emeril Lagasse's which I made several times. It is a yeast dough and you form balls, mash flat, and cook. But the muffins were not craggy. They were smooth and heavy - packy - with a good flavor though.

Then I tried another I found on a blog. It was a yeast batter poured into a mold. I bought 4 cans of water chestnuts, drained them, put the chestnuts in the freezer for later - maybe that will work. We did not like the flavor and they were very light - almost like store-bought white bread.

Then I found this one. I think I need to use my scale to achieve equal sizes. LOL

I "fork" mine to open them. DH sliced one last night. Even sliced it had holes for the butter to melt into.

I want to try bagels next.

My DD has done bagels but I've never done them.

Martha

I like the fact they are putting the interior temperature w/instant read thermomiters in recipes now. Sherry they look really good!

When this subject was mentioned a few months back, I started looking for the molds. Never found them. But I don't even have a griddle.

Do you suppose I could make these in an iron skillet on an electric stove?

Re: thermometer - ME TOO! I did some from the first recipe and did not cook them long enough. I kept them in the refrigerator though and toasting finished cooking them.

MyLifeVacation - yes you can cook them in a skillet. The above recipe even mentions it. You might want to get a couple/three skillets going at the same time.

OH...I used cornmeal and did not sprinkle it on the griddle (what you see is just what turned loose - a lot turned loose and I just raked it in the drip tray before cooking the second batch). I sprinkled the cornmeal on a sheet of parchment, placed the dough on the cornmeal, turned it over and coated the other side.

Our family recipe for these is similar to KAF version. My mom has added helpful hints for cooking them you might find useful.

English Muffins
1 cup milk
1 1/2 teaspoon salt
1 Tablespoon sugar
3 Tablespoons shortening
1 package active dry yeast
1/4 cup lukewarm water
1 1/2 cup flour
1 beaten egg
2 1/2 to 3 cups flour
cornmeal

Heat milk to warm; add salt, sugar & shortening. Dissolve yeast in water in large mixer bowl. Stir in milk mixture, egg and 1 1/2 cups flour. Beat 2 minutes on medium speed. By hand, stir in additional 2 cups flour and blend well. Work in enough additional flour to make a firm, elastic dough.
Let rise until double in warm place in greased bowl. Punch down. Divide into 18 equally sized pieces of dough about 2 ounces each. With buttered hands, shape into round balls and roll out to approximately 1/2" thickness on surface sprinkled with cornmeal, turning muffin over in the rolling out so both sides are coated with cornmeal.
Let rise until puffy.
When light, "bake" on ungreased heavy griddle at 325 degrees so muffins will brown slowly. Allow 8 minutes for each side for baking. Then bake an additional 4 minutes on each side until done. This last 4 minutes cover the baking dough with doubled soft towel and allow to bake until the sides of muffin feel "done", no longer soft and internal temperature reaches 200 degrees.
Split muffins with fork and serve hot or toasted.

It is very similar. Thanks for the tips!...cover while still on the griddle...no need to turn the oven on.

I am totally going to try this recipe! Thanks for posting it!

I might try to make a gluten-free version. Thanks for posting the recipe, KYIS and for the tips, Lurah.