suemunzlinger's Recipe

English Muffins

Category: Breads and quick breads

Serves 8

Ingredients

•2 1/4 cups bread flour

•1 packet (2 1/4 teaspoons) active dry yeast

•1/2 cup warm water

•3/4 cup warm milk

•1 tablespoon butter, softened

•2 teaspoons sugar, plus 1 pinch

•1 teaspoon salt

•cornmeal


Directions

1.In a small bowl or glass, gently stir yeast into warm water with 1 pinch sugar. Let rest 5-10 minutes, or until frothy and bubble. If there is no reaction, discard and start again.

2.In a mixer or food processor, sift together (or pulse) the flour, salt and 2 teaspoons sugar. Add in butter. Mixture will be clumpy– this is normal.

3.Gradually pour in yeast water and warm milk and mix until dough begins to form. Note: if dough is too wet, add a little more flour; if it ‘s too dry, add 1-3 teaspoons water.

4.Once dough ball has formed, knead (using a dough hook attachment or by hand) until dough is smooth and elastic. 6-10 minutes.

5.Turn dough out into a lightly oiled bowl, cover with a clean, damp towel and let rest in a warm, draft-free place until doubled in size. 60-90 minutes.

6.Punch dough down and turn it out onto a lightly floured surface. Divide into 8 balls and transfer to a cornmeal sprinkled, parchment or foil-lined baking sheet.

7.Cover and let rest for another 30-45 minutes.

8.Preheat oven to 400 F.

9.Heat a lightly oiled oven-proof or cast-iron skillet over low heat. Place 4 dough balls in the skillet and cook until the bottoms are browned but not burned. Flip over and repeat on other side. About 5 minutes per side.

10.Transfer browned English muffins back to baking sheet, place in oven and bake for 10-12 minutes, or until muffins are cooked through.

11.Serve immediately or store, refrigerated, in an airtight container for up to 1 week.