English Muffins

By NicoleS

Ingredients

• 1 cup milk, scalded and cooled
• 1 1/2 teaspoons dry yeast
• 2 teaspoons sugar
• 3 tablespoons butter, softened
• 1 egg
• 1/2 teaspoon salt
• 3 cups all-purpose flour (or more)
• cornmeal (for work surface)

Details

Adapted from food.com

Preparation

Step 1

Proof yeast in milk and sugar. Add in butter, egg. Mix salt and flour in bowl. Mix in wet ingredients and knead until dough comes together. Let rise until double.
Sprinkle corn meal over your work area.
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 10 rounds.
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
(I do spray mine with Pam).
Cook the muffins about 5 to 7 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.