Savory Cheddar and Scallion English Muffins

70 mins
Serves 1
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Directions

  1. 1In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy
  2. 2In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy
  3. 3In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy
  4. 4While your yeast is proofing, shred the cheddar cheese and chop the scallion onions
  5. 5While your yeast is proofing, shred the cheddar cheese and chop the scallion onions
  6. 6While your yeast is proofing, shred the cheddar cheese and chop the scallion onions
  7. 7Add 3½ cups flour, 1½ tsp salt, scallions and cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
  8. 8Add 3½ cups flour, 1½ tsp salt, scallions and cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
  9. 9Add 3½ cups flour, 1½ tsp salt, scallions and cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
  10. 10Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
  11. 11Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
  12. 12Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
  13. 13Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
  14. 14Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
  15. 15Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
  16. 16Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
  17. 17Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
  18. 18Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
  19. 19Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
  20. 20Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
  21. 21Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.

Ingredients

  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 2.25 tsp dry active yeast
  • 2.25 tsp dry active yeast
  • 2.25 tsp dry active yeast
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 3.5 cups all purpose flour
  • 3.5 cups all purpose flour
  • 3.5 cups all purpose flour
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1 bundle scallion onions
  • 1 bundle scallion onions
  • 1 bundle scallion onions
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups shredded cheddar cheese
  • 0 cornmeal
  • 0 cornmeal
  • 0 cornmeal

Equipment

large mixing bowlwhiskknifegratermeasuring cupsmeasuring spoonsplastic wrapbaking sheetkitchen towelcast iron skilletspatula
Savory Cheddar and Scallion English Muffins | Clip Recipe