English Muffins

By BlueSchmoo

Ingredients

• 1 3/4 cups (14 ounces) milk, warm
• 3 tablespoons (1 1/2 ounces) butter
• 1 1/4 teaspoons salt
• 2 tablespoons (7/8 ounce) granulated sugar
• 1 large egg, lightly beaten
• 4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour
• 2 teaspoons instant yeast

Details

Servings 16

Preparation

Step 1

Place the ingredients in the pan of your bread machine following the manufacturer's
instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the
dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out
circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins
with a damp cloth and let rest for about 20 minutes.
Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side. Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.
When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.