English Muffins
, Makes 14 English muffins
Yeasted, griddle-cooked muffins with a soft, airy crumb and a cornmeal-dusted crust, split and toasted for nooks and crannies.
| prepLine two baking sheets with parchment paper and dust with cornmeal or semolina | ||||||
| 180 ml milk | Warm milk, water & sugar to 110°F / 43°C | Add yeast, rest 5-7 min until foamy | Stir egg & butter into yeast liquid | Mix 7 min, rise 1 hr until doubled | Pat out, cut, proof 30 min until puffed | Cook 3-4 per batch, 6-8 min per side |
| 120 ml water | ||||||
| 2 tablespoons granulated sugar | ||||||
| 1 packet (7 g) active dry yeast | ||||||
| 360 g all-purpose flour | Whisk flour & salt | |||||
| 1 teaspoon salt | ||||||
| 42 g butter, melted and cooled slightly | ||||||
| 1 large egg, room temperature | ||||||
| Cornmeal or semolina, for dusting | ||||||
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