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English Muffins

Servings: 8 large or cut in half for 16

Ingredients

  • 1 ¾ cup milk heated
  • 3 tbsp butter melted
  • 1 ¼ tsp salt
  • 2 tbsp sugar
  • 1 egg
  • 4 ½ cups flour
  • 2 tsp active dry yeast
  • 2 tbsp cornmeal optional
  • 1 tsp oil for cooking.

Instructions

  • Mix everything but the cornmeal and oil together using your dough hook. Everything will pull together into a ball.
  • Cover and set to the side for about 2 hours in a warm place. Let the dough double in size.
  • Lightly sprinkle your work surface with flour and turn dough into the flour. Make a ball and then divide evenly into 8 pieces for larger english muffins, or more segments for smaller ones.
  • Form each segment into a ball and then lightly flatten.
  • Dip one side into corn meal if desired.
  • Put 1 tsp of oil into a cast iron pan and heat to a medium low heat. Place the english muffins into the pan and cook 7-8 minutes each side. They will brown and fluff up. (If they are not done, put them in the oven for 5-7 minutes on 350 to finish them)