English Muffins
oft, golden English muffins made with simple, real ingredients and cooked on the stovetop for that classic texture. Light, airy inside with signature nooks and crannies, and a lightly crisp exterior. Perfect for eggs benedict, breakfast sandwiches, or toasted with butter and jam. Made without additives or preservatives and easy enough for any home baker.
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Ingredients
- 1¼ cup Milk, warm
- 2¼ tsp Instant yeast
- 1 tbsp Sugar
- 3½ cups Bread flour
- 1 tsp Sea salt
- 2 tbsp Olive oil
- 2 tbsp Cornmeal
Instructions
- Pour the milk, yeast, and sugar into the stand mixer and allow to rest for 3-4 minutes.
- Add the bread flour, sea salt, and olive oil to the mixer.
- Using the dough hook, knead the dough for 8-10 minutes on medium low speed.
- Cover and allow to rise for 2 hours or until double in size.
- Punch down the dough and separate into 12 equal portions.
- Using your hands, make each portion into a flat 4 inch circle.
- Cover and allow to rise for 45 additional minutes.
- Preheat the cast iron skillet over medium low heat.
- Sprinkle the cornmeal onto the skillet.
- Place 3-4 muffins into the skillet and allow to cook for 7-8 minutes or until lightly browned. Flip and cook on the other side for the same amount of time.
- Cool cooked muffins on a cooling rack for 15 minutes before slicing.
Nutrition
Serving: 1muffinCalories: 125kcal
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