Homemade English Muffins

By tulawdog

Ingredients

• 1 1/2 cup milk
• 1/4 cup cold butter, cubed
• 1 egg, beaten
• 1/4 cup plain yogurt
• 4 cups all purpose flour (or 2 cups whole wheat, 2 cups all purpose)
• 1 tbsp granulated sugar
• 2 1/4 tsp instant or rapid rise yeast
• 1 1/2 tsp salt
• Cornmeal, for dusting skillet

Preparation

Step 1

In large microwave-safe measuring cup, microwave milk on high power until starting to simmer at edges, about 2 ½ minutes. Stir in cold butter until melted. When mixture has cooled to warm, stir in beaten egg and yogurt.
Combine flour, sugar, yeast and salt in the bowl of a standing mixer. With mixer speed on low (using beater attachment), slowly add milk mixture. Beat 1 minute, until thoroughly combined. Dough will be very wet. Cover with saran wrap and place in a warm spot to rise for one hour.
Scrape dough from bowl onto a floured work surface. Lightly flour the top of dough, and pat down until it is about ½ inch thick. Use a floured 3” biscuit cutter (or a upside-down drinking glass) to make rounds. Gather up scraps of dough and repeat. Use a floured spatula to pick up the English muffins as you go, and set them aside to rise for 20 minutes.
Meanwhile, preheat oven to 400 degrees F and heat a skillet (or two) over medium heat. Dust generously with oat bran. Place English muffins 1 inch apart in skillet and cook 3-4 minutes, until golden brown on bottom. Flip and cook another 3-4 minutes on other side. Transfer to baking sheet as they’re done. Once all English muffins have been browned, bake in centre of oven for 7-10 minutes, until they sound hollow when you tap their tops.