English Muffins
Description
These muffins are so much better than store-bought muffins. Have them with jelly for breakfast, in a breakfast sandwich with egg, sausage/bacon, and cheese, or just plain with butter.
Ingredients
4¼ c. AP flour, plus more for dusting
1¾ c. whole milk, warm
3 T. unsalted butter
1¼ t. kosher salt
1 T. sugar
1 large egg, lightly beaten
1 t. baking soda
2 t. instant yeast
cornmeal, for dusting
Directions
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Heat milk and butter until the milk has warmed and the butter is melted.
Combine the milk and butter mixture with the egg and sifted dry ingredients. Mix until a dough forms. This can be done in a stand mixer or by hand with a lot of upper body strength.
When dough comes together and is damp and velvety, transfer it to a floured surface. Roll out dough to a 1 inch thickness.
Use an English muffin ring or a large canning jar lid to cut out rounds. Transfer to a baking sheet which has been dusted with cornmeal.
Dust the tops of the muffins with cornmeal. Continue to cut out muffins, re-rolling dough as needed.
Cover muffins with a kitchen towel and allow them to rise for 20 minutes.
Preheat oven to 325 degrees.
Use a cast iron skillet on low heat and cook muffins about 3-5 minutes on each side, until brown and crispy.
Transfer muffins to the preheated oven for 12-15 minutes so that they continue to dry out.
Slice muffins across and toast before serving.
They can be kept for up to 2 weeks in an airtight container.