English Muffin
Yield: 12 large English Muffins
Prep Time: 30 minutes
Bake Time: 10-12 minutes
Total Time: 40 minutes
Ingredients
4 ½ cups (630g) Cup4Cup Multipurpose Flour
2 cups + ¼ cup + 2T (545g) lukewarm milk
4 ½ tablespoons (65g) butter, softened
1 ½ teaspoons (5g) kosher salt
2 tablespoons (30g) sugar
1 egg, lightly beaten
1 package (7g) instant dried yeast
Non-stick vegetable oil spray
Cornmeal (or more Cup4Cup Multipurpose Flour)
Instructions
- Combine all the ingredients in a stand mixer fitted with a paddle attachment.
- Mix at medium speed for about 5 minutes until the ingredients form a smooth, very thick batter/dough.
- Scrape down the sides of the work bowl and cover with plastic wrap.
- Allow the dough to rise until light and airy- about 45-60 minutes.
- While the dough is proofing, preheat your oven to 350°F.
- Warm a large skillet over medium low heat and sprinkle with cornmeal or Cup4Cup flour.
- Spoon the batter to form 3-inch flat disks. (If possible, use 3-inch ring molds that have been well sprayed with oil. Cook the English muffins the entire way in these rings for the cleanest shape).
- Cook until browned on the bottom about 7 minutes, then turn over and repeat. You will likely have to cook these in batches.
- Transfer to the oven and continue to bake for 5 to 10 minutes or until the interior of the muffin has set.
- Allow the muffins to cool until you are able to handle them.
- Split the muffins with a fork to obtain the “nooks and crannies” texture.