Mission: Impossible – Fallout – English Muffins

Ethan Hunt has little time for even a snack in Mission: Impossible – Fallout.  He is constantly on the go in Paris, London and Kashmir.  I think he would have loved an English muffin while he was standing on top of the Tate Modern.   I love them with butter and raspberry jam, always a winner in Eggs Benedict and I recently had a hamburger with an English muffin bun.   Try this recipe with your family.

AuthorTheGBYCategory, , DifficultyIntermediate

English Muffins - The GBY

Yields20 Servings
Prep Time2 hrsCook Time25 minsTotal Time2 hrs 25 mins

 1 tbsp Yeast
 1 ½ tsp Salt
 ½ cup Milk, lukewarm
 1 Egg
 2 tbsp Sugar
 4 ½ cups Flour
 1 cup Milk
 ½ cup Cornmeal, yellow
 ¼ cup Butter, melted

1

Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.

2

Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.

3

Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.

4

Knead until elastic and shiny.

5

Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.

6

Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.

7

Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.

8

Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.

9

Place on a baking sheet and cover with a towel.

10

Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.

11

Cook for approximately 5 minutes on each side, or until they are slightly brown. Cool on rack.

Ingredients

 1 tbsp Yeast
 1 ½ tsp Salt
 ½ cup Milk, lukewarm
 1 Egg
 2 tbsp Sugar
 4 ½ cups Flour
 1 cup Milk
 ½ cup Cornmeal, yellow
 ¼ cup Butter, melted

Directions

1

Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.

2

Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.

3

Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.

4

Knead until elastic and shiny.

5

Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.

6

Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.

7

Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.

8

Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.

9

Place on a baking sheet and cover with a towel.

10

Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.

11

Cook for approximately 5 minutes on each side, or until they are slightly brown. Cool on rack.

English Muffins

 

(Photography by: Mark Farinholt
Recipe by: Genius Kitchen)

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