Ingredients1 Tablespoon Dry Active Yeast or 2 packets 2 cups Milk ¼ cups Unsalted Butter 2 Tablespoons Sugar 5 ¼ cup all-purpose flour 1 teaspoon Salt 2 Tablespoons Cornm
In a large mixing bowl or the bowl of your stand mixer, add the yeast.
In a medium saucepan add the milk, butter, and sugar. Place over medium heat until the milk reaches between 100-110 F.
Pour the milk mixture over the yeast and allow it to sit for 3-5 minutes (or until you see bubbles starting to form).
Add in 2 cups of flour, plus the salt. Stir using a whisk to combine or if you’re using a stand mixer, connect the dough hook and stir in the 2 cups of flour until well combined.
Using a wooden spoon, or spatula, slowly add more flour about ¼ cup at a time. If you’re using a stand mixer continue this process until your dough is not sticking to the edge o
If you’re making the dough by hand, mix in as much of the flour as you can with your wooden spoon. Then, transfer the dough onto a lightly floured surface and knead in as much of
Grease the mixing bowl with a small amount of oil. Place the dough in the mixing bowl and allow it to rise for about 2 hours or until it has doubled in size.
On a small plate, add the corn meal and set aside. Once your dough has doubled in size, punch down the dough with your hand and roll out the dough so it’s 1 inch thick. Using a l
Continue this process until you shape all of the dough into disks.
Dip the disks separately into the cornmeal, giving them a very light dusting. Set on a plate, counter, or baking sheet and cover.
To bake the English muffins, you’ll use either a large non-stick skillet on your cooktop/stovetop or an electric non-stick skillet. Set the electric skillet to 300 degrees Fahren
Cook them for 20 minutes, flipping them every 5 minutes until they turn golden brown.
Once they are finished baking, place them on a cooling rack and allow them to cool for 5 minutes before serving.
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