English Muffin Recipe

Dough Preparation

1. 1

   Activate Yeast

   In a small bowl, combine warm water (1 cup) and sugar (1 tablespoon). Sprinkle active dry yeast (2 teaspoons) over the top and let it sit for about 5-10 minutes until frothy.

2. 2

   Mix Wet Ingredients

   In a large mixing bowl, combine the activated yeast mixture with warm milk (0.5 cups) and melted butter (2 tablespoons). Stir until well combined.

3. 3

   Combine Dry Ingredients

   In a separate bowl, whisk together all-purpose flour (3 cups) and salt (1 teaspoon). Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

4. 4

   Knead the Dough

   Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

5. 5

   First Rise

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6. 6

   Shape Muffins

   Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about 1-inch thickness. Cut out rounds using a biscuit cutter or glass, and place them on a baking sheet dusted with cornmeal (0.25 cups).

7. 7

   Second Rise

   Cover the muffins with a towel and let them rise again for about 30 minutes.

8. 8

   Cook Muffins

   Preheat a skillet or griddle over low to medium heat. Cook the muffins for about 7-10 minutes on each side, or until golden brown and cooked through.

9. 9

   Cool and Toast

   Remove the muffins from the skillet and let them cool on a wire rack. When ready to serve, slice them in half and toast lightly. Serve with butter and preserves.