English muffins

Ingredients

• 4¼ cups All Purpose flour, more for dusting
• 1¾ cups whole milk, warm
• 3 tbsp unsalted butter
• 1¼ tsp kosher salt
• 1 tbsp sugar
• 1 large egg, lightly beaten
• 1 tsp baking soda
• 2 tsp instant yeast
• cornmeal for dusting

Instructions

1. Heat the milk and butter until the milk has warmed (warm to touch) and the butter melts
2. Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand with a considerable amount of upper body strength
3. Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a half-inch thickness.
4. Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
5. Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
6. Cover muffins with a kitchen towel and allow them to rise for 1hr. Using a cast iron pan on low heat, cook muffins about 3-5 minutes on each side until brown and crisped
7. Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out
8. Open muffins with a fork and toast before serving