Friday, July 6, 2012

Homemade English Muffins


 4 cups (18 ounces) bread flour
1 T. plus 1 1/2 t. sugar
2 t. instant yeast
3 T. melted butter
1 1/2 c. milk, at room temperature
1 1/4 t. salt
1/2 c. cornmeal, for dusting
  1. Whisk together to the paddle attachment.  With the mixer on low, slowly beat in the butter, followed by the milk, to form a soft dough.
  2. Switch to the dough hook attachment;  beat in the salt.
  3. Mix the dough, adding additional flour 1 T. at a time, until the dough is smooth and just begins to pull away from the sides of the bowl, about 7 minutes on medium-low speed. (you may not need to add all the flour.)  The dough will be firm yet moist and somewhat sticky.
  4. Turn the dough out into a lightly oiled large bowl.  Cover with plastic wrap.
  5. Refrigerate overnight.
  6. About 2 hours before baking, remove the dough from the refrigerator.  Punch it down and set it aside to come to room temperature.
  7. Place the cornmeal in a medium bowl.
  8. Using greased hands, divide the dough into 12 even portions.
  9. Gently form each portion into a ball.  Roll the balls in the cornmeal to lightly coat on all sides.
  10. Flatten each ball into a disc about 3 1/2 inches in diameter and 1/2 inch thick. 
  11. Place the discs on a lightly greased parchment-lined baking sheet.
  12. Place in a warm spot until the discs are puffed and risen to about 1 1/2 times their original height, 15 to 30 minutes.  Be careful not to over proof or they will flatten as they cook.
  13. Heat a griddle or cast iron skillet over medium-low heat.
  14. Very lightly grease the griddle; gently place the muffins on the griddle, leaving a little space between each.
  15. Cook until set and lightly browned and the muffins have risen, 5 to 8 minutes.
  16. Gently flip each muffin to cook on the other side.  Do not press the muffins down as you flip them or they will flatten.
  17. Cook until the other side is set and lightly browned, 5 minutes.
  18. Cool on a rack before splitting and serving.