Homemade English Muffins
Servings: makes about 6 english muffins
Total Time: 2 hours
Ingredients
2 cups bread flour
1 packet (about 2 tsp) instant yeast
2/3 cup whole milk
1 large egg lightly beaten
1 TBSP unsalted butter, softened
1 TBSP raw honey
1/2 tsp salt
1/2 tsp olive oil
1/4 cup cornmeal
Directions
1. Add the flour, yeast, milk, egg, butter, honey, and salt into a large mixing bowl and mix until a dough is formed and pulls away from the sides of the bowl. Lay the dough out onto a lightly floured work surface and knead for about 5 minutes. Form dough into a smooth ball.
2. Add the oil to a separate large bowl then add the dough ball to the bowl and flip around a few times to coat the dough ball in oil. Loosely cover the bowl and set in a warm place to rise, about 1 hour or until doubled in size.
3. Sprinkle HALF of the cornmeal onto a baking sheet and set aside.
4. Punch down the dough and roll in out into a rectangle roughly 3/4-inch thick. Cut circles out of the dough using a biscuit cutter or the mouth of a wide drinking glass. Lay the cut dough circles onto the baking sheet with the cornmeal then sprinkle the remaining cornmeal on top of the dough circles. Set them aside uncovered for 30 minutes to rise a little bit more.
5. Preheat a griddle or large nonstick pan over medium heat. Shake off any excess cornmeal and place the dough circles on the preheated griddle or pan. Cook until browned and cooked through (an internal temperature of 200°F), about 10 minutes per side.
6. Split muffins, toast and serve with butter, jam, etc.
2. Add the oil to a separate large bowl then add the dough ball to the bowl and flip around a few times to coat the dough ball in oil. Loosely cover the bowl and set in a warm place to rise, about 1 hour or until doubled in size.
3. Sprinkle HALF of the cornmeal onto a baking sheet and set aside.
4. Punch down the dough and roll in out into a rectangle roughly 3/4-inch thick. Cut circles out of the dough using a biscuit cutter or the mouth of a wide drinking glass. Lay the cut dough circles onto the baking sheet with the cornmeal then sprinkle the remaining cornmeal on top of the dough circles. Set them aside uncovered for 30 minutes to rise a little bit more.
5. Preheat a griddle or large nonstick pan over medium heat. Shake off any excess cornmeal and place the dough circles on the preheated griddle or pan. Cook until browned and cooked through (an internal temperature of 200°F), about 10 minutes per side.
6. Split muffins, toast and serve with butter, jam, etc.
