English Muffins

makes about 18 muffins

• 700 g flour
• 12 g salt
• 35 g honey (or sugar)
• 12 g yeast
• 480 ml milk
• 60 g butter (unsalted)
• 1 egg
• cornmeal, for dusting

1. Mix flour and salt in a large bowl.
2. Warm milk to between 100° F and 110° F
3. Dissolve sugar and yeast into warm milk
4. Pour milk mixture into flour and mix until combined
5. Wisk egg; mix into dough
6. Melt butter; mix into dough
7. Knead dough until soft and springy to the touch
8. Transfer dough into a lightly oiled bowl and loosely cover with plastic wrap or lid
9. Proof dough for at least 1 hour, until almost doubled in size

1. Preheat oven to 350° F
2. Turn dough out onto a floured work surface
3. Roll dough into a flat sheet with rolling pin, approximately ¾″ to 1″ thick
4. Cut into discs with 3″ biscuit cutter
5. Sprinkle cornmeal in cast-iron skillet on medium heat
6. Toast muffins on each side for about 3 minutes in the cast iron skillet, until lightly browned
7. Place toasted muffins on baking sheet
8. Bake at 350° F for 8 to 10 minutes
9. Remove from oven and transfer to baking rack to cool before slicing

Protip ☞ English muffins, like these, store extremely well in the freezer, especially when vacuum-sealed. I like to portion out six muffins per bag for the freezer, then transfer them from the freezer to the refrigerator to thaw for the week ahead.