English muffins

Yields 16 each, 2.5 ounce muffins

14 ounces of warm milk, 110-120 F

2 teaspoons active dry yeast

1 1/2 ounces softened unsalted butter

1 1/4 teaspoons sea salt

Scant 2 Tablespoons granulated sugar

19 ounces bread flour

1 whole egg

Method:

Combine warm milk, yeast and butter together in a previously warmed mixing bowl for stand mixer; stir mixture until yeast is dissolved; add remaining ingredients except the egg; mix with a paddle for a moment to incorporate well; add egg and continue mixing for 5 minutes. Dough should pull away slightly and be somewhat shiny.

Cover and rest in a warm place for approximately 2 hours or doubled in size.

Remove and scale into 2.5 ounce pieces. Shape into a ball and roll tight like a dinner roll. Flatten each ball into a 3” round using the back of a floured pan or if you can, the palm of your hand. Place each piece onto a lightly cornmeal dusted sheet pan. Dust cornmeal on top as well and cover with a clean kitchen towel. Rest for 30 minutes.

Meanwhile preheat oven to 325 F. Preheat a griddle over medium heat. Place each muffin on griddle and cook until lightly browned; turn and repeat.

Remove muffins to parchment lined sheet pan and bake for approximately 10 minutes or when muffin reaches an internal temperature of 190F.

Remove to a rack and cool or enjoy hot with butter. Muffins are traditionally split with a fork which takes advantage of the flaky crust.