English Muffins
Recipe type: High Altitude Baking
 
Ingredients
  • 1⅛ teaspoons dry yeast
  • 1 cup warm water (110-115 F)
  • 2 cups all-purpose flour
  • 1 tablespoon soft butter
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ cup cornmeal, or as needed
  • Oil, as needed
Instructions
  1. Place the yeast and water in a bowl and stir to dissolve.
  2. Let the yeast proof until foamy, about 5 minutes.
  3. Add the flour, butter, sugar, and salt and mix until well-blended.
  4. Continue kneading the dough until smooth, about 5 minutes.
  5. Shape the dough in a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 20-30 minutes.
  6. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
  7. Divide the dough into 12 equal pieces. Shape into rounds and place on a sheet pan that has been heavily dusted with cornmeal.
  8. Turn each muffin over to coat both sides with cornmeal.
  9. Let the muffins rest for 5-10 minutes. They will continue to rise during this time.
  10. Preheat a griddle or skillet over medium heat and brush lightly with oil.
  11. Cook the english muffins until lightly brown on the bottom, about 5 minutes.
  12. Turn the muffins over and cook until golden brown, another 5 minutes.
  13. Split the english muffins by pulling them apart with a fork. Toast just before serving.
  14. muffins.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breads/2013/02/20/english-muffins/