Perfect English Muffin

Por Preppy Kitchen · 180 min

Ingredientes

Modo de preparo

1. Stir the milk, water and sugar together in a bowl or glass measuring cup, then warm in the microwave to 110°F.
2. Add the yeast, stir again, and let stand 5 to 7 minutes until foamy.
3. Whisk the flour and salt together in a stand mixer bowl and fit the paddle attachment.
4. Mix the egg and melted butter into the milk mixture, then slowly pour the liquid into the flour while mixing on low.
5. Raise the speed to medium-high and mix about 7 minutes, until the dough is elastic, smooth and pulls away from the bowl sides.
6. Put the dough in a large oiled bowl, cover with plastic wrap and let it double in a warm spot, about 1 hour. (Alternatively, refrigerate overnight and let it warm 1 hour before using.)
7. Turn the dough onto a floured counter, flour the top, and pat or roll it out to just under 1 inch thick.
8. Line two baking sheets with parchment and sprinkle with cornmeal or semolina.
9. Cut rounds with a 2½-inch cutter and move them to the sheets. Re-knead and re-roll the scraps and keep cutting until all the dough is used.
10. Cover loosely with plastic wrap and let rise in a warm spot about 30 minutes, until visibly puffed.
11. Heat a large skillet over medium. When the heat is noticeable a few inches above the surface, sprinkle it with cornmeal or semolina and add 3 to 4 muffins.
12. Cover, lower to medium-low and cook 6 to 8 minutes, until the bottoms are browned and the tops look dry. If browning too fast before the tops dry, lower the heat to low.
13. Flip carefully and cook another 6 to 8 minutes, until the other side is browned.
14. Wipe out the old cornmeal, sprinkle fresh, and cook the remaining muffins the same way. Serve warm; cook a test muffin first if you are new to this.

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