English Muffins

By pjones-2

Ingredients

• 2 3/4 cups (15 1/8 oz.) bread flour
• 1 Tbl. instant yeast
• 1 1/4 table salt
• 1 cup plus 6 tablespoons (11 oz.) warm whole milk
• 2 Tbl. honey
• 5 Tbs cornmeal, divided
• 2 Tbs. unsalted butter, cut into 2 pieces, divided

Preparation

Step 1

1. Combine flour, yeast and salt in a large bowel. In second bowl, whisk warm milk and honey together. Add milk mixture to flour mixture and stir until no pockets of dry flour remain. Cover bowl with plastic wrap and let dough rise in a warm place until double in size, about 1 hour.

2. Line a rimmed baking sheet with parchment paper and spray with vegetable oil. Sprinkle prepared sheet with 4 Tbs. cornmeal.Using a greased 1/4 cup dry measuring cup divide dough into 8 heaping 1/4 cup portions. Using lightly greased hands, lightly cup each portion of dough and shape into even 2- 2 1/2 inch diameter round about 1 inch tall , then place 0n prepared sheet. Sprinkle top of rounds with 1 Tbl. of cornmeal. Cover loosely and with greased plastic and let rounds rise in a warm place until puffy and nearly double in size, about 1 hour.

3. Adjust oven rack to middle position and heat over to 350 degrees. Melt 1 Tbl. butter in a 12 inch nonstick skillet over medium heat.
Add 4 rounds and cook until golden brown on first side, about 2 minutes, moving rounds as needed for even growing. Flip muffins and cook on second side ,about 2 minutes, pressing down lightly with spatula if muffins begin to rise unevenly.Transfer muffins to a clean baking sheet. While skillet clean with paper towels and repeat with remaining 4 dough rounds.

4. Bake muffins until centers register 205-210 degrees, 10-12 minutes. Let muffins cool completely on wire rack. Using fork, split muffins. Toast and serve