What you need to start the yeast.
Wet dry yeast.
It is alive!
Combine dry ingredients.
Add liquid yeast mixture.
Butter and flour mold. I use tuna fish cans - look for ones that you can open both ends.
Place molds on oiled hot griddle. Add corn meal to keep from sticking.
Fill with dough.
Cover the cans - here all at once with a cookie sheet.
Flip the cans over. Careful, they are hot!
Once done and cooled, split with a fork to use.
It turns out English Muffins are made on a griddle or skillet, and they are surprisingly easy to make.
You are going to want to look up a precise recipe for this one, but I wanted to give you a walk through to show you how easy and fun these are. Well known as the base for Eggs Benedict, English Muffins also the perfect size for great sandwiches.
Tip: I like to broil my fork split muffins with butter and Parmesan cheese. No matter what you are going to do with them, this makes great bread even better.
Click on the image to see the step by step gallery.