Homemade English Muffins

Instructions

1. 1

   In a large bowl, combine warm milk (110°F/43°C), warm water, yeast, and sugar. Stir gently and let stand for 5-10 minutes until foamy and activated.

2. 2

   Add 3 cups of flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

3. 3

   Gradually add the remaining flour, a quarter cup at a time, until the dough is soft but slightly sticky. Knead on a floured surface for 8-10 minutes until smooth and elastic.

4. 4

   Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

5. 5

   Punch down the dough and roll out on a floured surface to about 1/2 inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) round cutter to cut out 8 circles.

6. 6

   Sprinkle a baking sheet generously with cornmeal. Place the dough rounds on the cornmeal, then sprinkle more cornmeal on top. Cover loosely and let rise for 30 minutes.

7. 7

   Heat a large griddle or cast-iron skillet over medium-low heat (about 325°F/160°C). Cook muffins for 7-10 minutes per side until golden brown and cooked through. They should sound hollow when tapped.

8. 8

   Remove from heat and let cool completely on a wire rack. To serve, split with a fork (never cut with a knife) to preserve the nooks and crannies, then toast and butter.