English Muffins
Ingredients Yield: 8 Muffins- 200ml (3/4c+2Tbsp) Milk
- 275g (2c) All-purpose Flour
- 2g (1/2tsp) Active-dry Yeast
- 4g (1tsp) Salt
- 4g (1tsp) Brown Sugar
- 4g (1tsp) Butter
- Cornmeal for dusting
Instructions
- Place milk, sugar and butter into a pot. Scald milk and remove from heat.
- Add yeast once the milk is between 105-140 degrees Fahrenheit.(Should not be so hot to burn yourself if you dip your finger in). Let the yeast activate for 10 minutes.
- Pour milk mixture into a bowl. Add flour and salt.
- Mix together until dough is workable by hand on work surface. (This dough can be made in a stand mixer)
- Knead by hand for 20-30 minutes.
- Let rise in a lightly oiled bowl for 2 1/2 - 3 hours until double in sized.
- Punch dough down to expel gas and portion into 55g (8 in total) servings. Roll into balls and let rest for 10 minutes.
- Flatten into 4 inch discs and place on a cornmeal dusted tray.
- Let rest for 10-20 minutes. Heat a pan or griddle to low-medium heat with a little bit of oil.
- Place English muffins in pan and cook for 4-7 minutes per side.
- Split in half and toast each side. Serve with butter
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