English Muffin

Ingredients

• 1 cup whole milk – warm (105–110°F)
• 0.5 cup water – warm (105–110°F)
• 1 tablespoon granulated sugar
• 2.25 teaspoons active dry yeast
• 3.5 cups bread flour
• 1.5 teaspoons kosher salt
• 3 tablespoons unsalted butter – melted and cooled
• 0.25 cup cornmeal – for dusting
• 1 tablespoon neutral oil – for greasing the pan

Instructions

1. In a large bowl, combine the warm whole milk, warm water, and granulated sugar; sprinkle the active dry yeast over the top, stir, and let stand until foamy, 5–10 minutes.
2. Add the melted and cooled unsalted butter, bread flour, and kosher salt; mix until a shaggy dough forms, then knead by hand or in a mixer until smooth and elastic, 8–10 minutes.
3. Lightly grease a medium bowl with the neutral oil, add the dough, turn to coat, and cover; keep the remaining neutral oil to lightly grease your hands and the skillet later. Let rise in a warm place until doubled in size, 60–90 minutes.
4. Spread the cornmeal evenly over a rimmed baking sheet. Turn the dough out, divide into 8 equal pieces, shape each into a tight ball, then gently flatten to about 3 inches wide and 0.75 inch thick, pressing each piece into the cornmeal so both sides are coated. Cover and let rise until noticeably puffy, 30–45 minutes.
5. Heat a heavy skillet or griddle over medium-low until evenly hot; lightly grease the surface. Place the muffins on the skillet with space between them and cook until the bottoms are deeply golden, 6–8 minutes; flip and cook the second side 6–8 minutes more, adjusting the heat to prevent burning.
6. Check doneness: an instant-read thermometer inserted into the side should read 200–205°F, or the sides should feel set and the muffins should sound hollow when tapped. If browned but underdone, lower the heat and cook 2–4 minutes per side more, or transfer to a 350°F oven for 5–7 minutes to finish.
7. Transfer to a wire rack and cool 10 minutes. Split with a fork for nooks and crannies, then toast and serve.