English Muffins

Name: English Muffins
Ingredients: 2-1/2 teaspoons Active Yeast; 1 cup Lukewarm Water, Divided; 3 cups Bread Flour; 3/4 cups All-purpose Flour, Plus More For Dusting; 3-1/2 teaspoons Salt; 1/2 teaspoons Sugar; 2/3 cups Milk, Lukewarm; Cornmeal, For Dusting

8 ingredients

6 steps

Ingredients

2-1/2 teaspoons Active Yeast
1 cup Lukewarm Water, Divided
3 cups Bread Flour
3/4 cups All-purpose Flour, Plus More For Dusting
3-1/2 teaspoons Salt
1/2 teaspoons Sugar
2/3 cups Milk, Lukewarm
Cornmeal, For Dusting

Directions

1

In a 1-cup measuring cup, mix the yeast with 1/2 cup lukewarm water. Let stand for 10 minutes or until it gets foamy.
2

In a stand mixer fitted with a dough hook, mix together both flours and salt. Pour the yeast mixture, the remaining 1/2 cup water, and milk into flour. Stir until it forms a ball. You will need to scrape down the sides a few times. Set mixer on low and let run for 10 minutes (or knead by hand for 10 minutes if you don't have a mixer). The dough will be pretty sticky. Place in a well oiled bowl, cover and let rise until doubled in size (about 1 hour).
3

Punch down the dough and knead the dough for 5 minutes. Cover and let rise for 30 minutes.
4

Line a cookie sheet and dust with cornmeal. Divide dough into 8 equal portions (mine were large, 10 would have been better). Place dough onto cookie sheet and dust with more cornmeal. Cover with a damp cloth and let rise for 30 minutes.
5

Heat griddle (or large skillet) over medium heat. Preheat oven to 350°F. Put dough on the skillet and cook for 5 minutes, or until golden brown. Flip and cook for another 5 minutes. Remove and place on a baking sheet. Bake for about 20 minutes, or until cooked through.
6

Remove and allow to cool. Split and toast to serve.