English muffins

By Peggio

This recipe was shared by Sara Moulton in the local paper food section.
Unlike the store-bought variety, these muffins have no preservatives. So you’ll need to eat or freeze them within a few days.

Ingredients

• Start to finish: 2 hours 45
• minutes (45 minutes active)
• Servings: 12
• 20 ounces (about 4 2/3
• cups) bread flour
• 1 1/2 teaspoons sea salt
• 1 tablespoon sugar
• 2 teaspoons instant yeast
• 2 tablespoons butter
• 1 3/4 cups lukewarm milk
• Oil or cooking spray
• 1/4 cup cornmeal

Details

Servings 12
Preparation time 160mins
Cooking time 175mins
Adapted from timesrecord.com

Preparation

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, sugar and yeast. Beat briefly to mix. Add the butter and milk and beat on low until combined, about 1 minute.

Keeping the machine on low, switching to dough hook, beat the dough an additional 8 minutes, or until the dough is very smooth and elastic.

Lightly coat a large bowl with oil or cooking spray. Transfer the dough to the bowl, turning it to coat all sides. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Line 2 rimmed baking sheets with kitchen parchment, then sprinkle half the cornmeal evenly over the bottom of each. Divide the dough into 12 pieces (roughly 3 ounces each), shape the pieces into rounds by stretching the sides of the dough down and around to the bottom and pinching the seal at the bottom of the dough where the creases converge.

Transfer half of the balls to each sheet pan and press down gently to form 3-inch rounds, making sure there is at least 1 inch between the rounds. Mist the tops of the rounds lightly with cooking spray, then cover loosely with plastic wrap. Let the rounds rise in a warm place until almost doubled in bulk, about 50 minutes.

Heat a large griddle or skillet over medium. Mist the pan with cooking spray.

Being careful not to deflate the muffins, transfer them gently to the pan, in batches, leaving 1/2 inch between them. Cook for 1 minute. Reduce the heat to medium-low and cook for 4 to 5 minutes, or until the bottoms are golden brown. Gently flip the muffins and cook on medium for 1 minute, then on medium-low for 4 to 5 minutes, or until the second sides are golden brown. Transfer the muffins to a rack to cool for 30 minutes.

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