Easy English Muffin Recipe

Ingredients:

• 1 3/4 cups milk, warmed to 120-130 F but not past 140 F
• 3 Tablespoons butter, melted then cooled to room temperature
• 1 1/4 teaspoons salt
• 2 Tablespoons sugar
• 1 large egg
• 4 1/2 cups flour
• 2 teaspoons instant yeast
• Cornmeal for sprinkling

Instructions:

1. Warm the milk until it reaches between 120 F and 130 F but not past 140 F or the yeast will begin to die off.
2. Add the warmed milk, yeast, butter, egg, salt, sugar, and flour to the bowl of a stand mixer fitted with a paddle attachment.
3. Beat the dough on low speed until it comes together in a ball and pulls away from the sides of the bowl.
4. Scrape the sides of the bowl and tidy the dough into a ball. Cover the bowl with plastic wrap or beeswax wrap and place in a draught free area.
5. Allow the dough to rise until it has almost doubled in size (roughly an hour). Remove from the bowl and separate into eight equal portions.
6. Sprinkle cornmeal onto a plate.
7. Using your hands, roll each dough portion into a ball, then flatten it on the cornmeal crusted plate. Push it down until it is the shape of an English muffin and ensure each side has a cornmeal crust.
8. Next, lightly grease an electric griddle or griddle pan and heat it on low. Cook the muffins on the lowest setting for 7-15 minutes. Remember, you want a nice golden exterior and a fluffy fully cooked interior.
9. Allow to cool before serving.

Notes:

• I use my oven on the 'proof setting' or keep the interior light on. Just make sure everyone knows dough is proofing in the oven.
• If you find the muffins have cooked too quickly (but are still raw inside), simply bake them in a 350 F oven for ten minutes or so.