English Muffins

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs 30 mins Cook Time: 15 mins

Ingredients

• 1/2 cup water, warmed to 100 f
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 3 1/2 cups bread flour
• 1 tablespoon salt
• 3/4 cup milk, warmed to 100 f
• 2 teaspoons cornmeal

Recipe

• 1 preheat oven to 250°f
• 2 combine the water, yeast, and sugar in a small bowl and let stand until bubbly – about 8 minutes.
• 3 combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
• 4 place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade. with the motor running, add the milk in a steady stream.
• 5 process until the dough is smooth and rides the blade. if needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
• 6 place the dough in a large, oiled bowl, turning to coat all sides. cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
• 7 punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. cover with a damp towel and let rest for 30 minutes.
• 8 sprinkle a baking sheet with cornmeal and set aside.
• 9 divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
• 10 cover with a damp towel and let rest for 30 minutes.
• 11 lightly oil a cast-iron skillet and heat over low heat.
• 12 place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 2-5 minutes per side.
• 13 repeat with remaining 4 muffins. serve toasted.