English Muffins

  • 3 2/3 bread flour
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 1/4 tsp yeast
  • 2 cups milk
  • 6 tbsp butter
  • 1/2 cup cornmeal
  1. Sift flour into a large bowl, then use a large bowl and gently mix in sugar, salt, yeast, milk, and melted butter.
  2. Cover with cling wrap and let stand for 10-12 hours.
  3. Line a baking sheet with parchment paper and a thin layer of cornmeal.
  4. Gently shape dough into 12 round dollops, evenly spaced onto baking sheet. Sprinklywith cornmeal, cover with cling wrap, then place them back in a refrigerator for 10-24 hours.
  5. Using an electric griddle or cast iron pan (greased/buttered), cook each muffin for about 8 minutes before flipping.

Allow to cool slightly before serving