English Muffins

Combine the milk, water, and sugar in a bowl or glass measuring cup. Stir together and warm in the microwave to 110°F. Add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops.

While the yeast activates, combine the flour and salt in the bowl of your mixer and whisk together. Fit the mixer with a paddle attachment.

Mix the egg and melted butter into the milk mixture. Slowly pour the liquid into your flour mixture while mixing on low. Increase the speed to medium-high and mix for about 7 minutes or until the dough is elastic and smooth.

Transfer the dough to a large oiled bowl and cover with plastic wrap. Allow it to double in size in a warm spot for about an hour. Alternatively, refrigerate the dough overnight, and let it warm for an hour when ready to use.

Transfer the dough to a floured counter, then gently spread out and pat down until it’s just under an inch thick. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina.

Use a 3-inch round cutter to cut your muffins, then gently transfer them to the prepared baking sheets using a spatula or your hands. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely with plastic wrap and place in a warm spot to rise for about 30 minutes.

Place a large skillet over very low heat. Once you can feel the heat when placing your hand a few inches over the surface, sprinkle the surface with cornmeal or semolina. Carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.

Clear the old cornmeal off the pan, then add a fresh sprinkle and cook the remaining muffins. Enjoy warm! If you haven’t made these before, it’s best to cook a test muffin to get the feel of it.