Ingredients
The following ingredients have 11 Servings
- 1 ½ cups warm milk, divided (100-110˚F)
- 2 tablespoons sugar
- 1 package dry, active yeast (2 ¼ teaspoons)
- 7 tablespoons unsalted butter, melted and divided
- 2 teaspoons salt
- 1 large egg, beaten
- 4 ½ to 5 ½ cups bread flour
- ½ cup medium grind cornmeal
Instruction
- In a mixing bowl, combine 1/2 cup warm milk, sugar and yeast. Allow mixture to sit for about 10 minutes, until bubbling and foamy on top.
- Add remaining milk, 4 tablespoons melted butter, salt, and egg and stir together.
- Stir flour into yeast mixture, ½ cup at a time until dough comes together. Turn out onto a lightly floured and clean surface and knead until dough is smooth and elastic, roughly 8 to 10 minutes.
- Transfer dough to lightly greased and cover. Store dough in a warm place and allow to double in size, about 1 hour.
- Sprinkle all but 2 tablespoons cornmeal evenly onto a baking sheet.
- Turn dough out onto a lightly floured and clean surface and roll dough out until 1/2 inch thick. Using a 3.5” round cutter, cut out 10-12 (as many as you can get in one round of cutting) English muffins.
- Carefully transfer muffins to baking sheet lined with cornmeal, about 1 ½ inches apart. Top each English muffin with a sprinkle of remaining cornmeal.
- Cover and allow muffins to rest, about 30 minutes.
- Place a griddle onto the stove over medium-low heat. Brush with 1 ½ tablespoons butter and add half the English muffins.
- Cook each muffin for about 7 to 8 minutes or until golden brown on the bottom. Flip and continue to cook each muffin for 4 to 6 minutes, or until golden brown and just cooked through.
- Transfer English muffins to a cooling rack, wipe away any excess cornmeal from the griddle’s surface and repeat steps 9 and 10.
- To serve: Using a fork, crack an English muffin in half, toast and serve with soft salted butter, jam, honey, etc.
