english muffins

INGREDIENTS

1 cup milk

2 Tbsp white sugar

2 1/4 tsp (0.25 oz) active dry yeast

1 cup warm water

1/4 cup melted butter

6 cups all-purpose flour

2 1/2 tsp salt

PREPARATION

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and stir. Let cool until lukewarm.
• At the same time, dissolve yeast in warm water in a small bowl. Let stand for 10 minutes.
• In a large bowl, combine the milk, yeast mixture, butter and three cups flour. Beat until smooth.
• Clean the sides of the bowl, cover with plastic wrap and let sit for 20 minutes (this is called autolyse).
• Add salt and rest of flour. Knead on a counter. Place in a greased bowl, cover with a plastic wrap, and let rise until doubled in volume (about 1 hr).
• Punch down, and roll out to about 1/2 inch (1.3 cm) thick. Cut rounds with round cup (a clean tuna can works best). With the remaining dough, roll up, flatten and cut rounds again. Repeat until there is no more dough left. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Also, dust the tops of the muffins with cornmeal. Cover and let rise for half an hour.
• Heat a greased pan. Cook muffins on pan for about 10 minutes on each side on medium heat (350 F, 180 C). Allow to cool and place in plastic bags for storage.
• To use, split and toast.

Photography: Adams Carroll

Recipe adapted from LindaPinda's recipe at http://allrecipes.com/Recipe/English-Muffins/Detail.aspx.