English Muffins

Prep Instructions

1. In a medium bowl—add flour, yeast, and salt—mix briefly
2. In a separate jug—add milk, water, and butter—microwave 15–30 seconds or until lukewarm and butter is melted. Don’t let it get too hot.
3. Add wet ingredients to dry ingredients—mix until a dough forms. Dough will be soft and a little sticky.
   1. Hold back liquid until dough reaches right consistency
4. Once dough comes together—scrape down sides and cover tightly with cling wrap and a clean kitchen towel.
5. Let sit at room temperature at least 12–18 hours. Can be refrigerated up to an additional 18 hours.
6. Dough will have doubled in size—turn it out onto a floured surface. Cover with cling wrap and kitchen towel—let rest 10 minutes.
7. Gluten will relax while resting—roll it out to about 3/4 to 1-inch
8. Using a 3-inch cookie cutter dusted in flour—cut out rounds and transfer to a baking tray lined with parchment scattered with cornmeal—sprinkle tops with cornmeal. Re-roll scraps to make another muffin.
9. Cover with plastic wrap and tea towel—let rest 40–45 minutes
10. Dough should be puffed up a little

Cooking Instructions

1. Heat large nonstick frying pan over medium–low to medium heat—melt a small pat of butter to prevent sticking
2. Using a flat spatula, carefully move muffins over leaving at least two inches between muffins
3. Cover with a lid and cook 6–7 minutes. The lid will create steam and help muffins rise and cook thoroughly
4. Flip over and cook another 3–4 minutes
5. Set aside to cool down before eating them fresh or toasted
6. Store at room temperature up to 4 days—frozen up to 8 weeks