A year ago I got a natural yeast start. It was a bit of a learning curve in the beginning, but I have gotten a handle on it. I will not go back to commercially baked breads. They are full of sugar, salt, and additives. Plus the yeast and flour they use are not what I want to put in my body. I love making bread. It is nourishing to me and my family. With summer in full swing I am not as excited about baking my own bread and heating up the house. My alternative, English muffins. They are so easy to make and are cooked stove-top.
To make English muffins I have tweaked my bread recipe a bit. King Aurthur flour has a good English muffin recipe.
I used a biscuit cutter to cut my dough into rounds, but the King Aurthur recipe calls for rolling them into balls and flattening them out. either way, they are pretty easy to do. Let them raise slightly and then slowly cook them on the griddle. If you cook them on too high of a heat, they will be to browned before they get cooked totally through the center.
Here is a recipe that is similar to what I used except I used my natural yeast instead of the processed stuff
1 2/3 cup warm milk
3 Tablespoons butter
1 teaspoon salt
2 tablespoons sugar
1 large egg lightly beaten
4 1/2 cups flour (I use a white wheat)
2 teaspoons instant yeast
1 teaspoon baking powder
Mix all ingredients until well combined. It should make a nice soft dough.
Let the dough sit and rise for about an hour.
Punch dough down and place on a surface sprinkled with cornmeal.
Roll or pat out to about 1 1/2 inch thickness. cut into 2 1/2- 3 inch circles with a biscuit cutter or a glass.
Let the muffins rest about 30 minutes.
Preheat a griddle or frying pan to a low heat. Do not grease but sprinkle with cornmeal.
Place the muffins gently on the griddle and slowly cook for 5-7 minutes on each side.
Let cool on a cooling rack and then enjoy.