- July 16, 2008 at 5:29 pm #259872LissKeymaster
1 1/2 teaspoons active dry yeast
1 cup water, warmed to 110 degrees
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1/4 cup cornmeal, or as needed
Oil or solid vegetable shortening, as needed.
Place the yeast and warm water in a bowl of a mixer
and stir to completely dissolve. Let the yeast proof
until foamy, about 5 minutes. Add the flour, butter,
sugar and salt to the yeast mixture.
ingredients together on low speed using the dough hook
until well blended, about 2 minutes.
Increase the speed to medium-high and mix until the
dough is smooth, about 5 minutes.
Shape the dough into a ball and place it into a
lightly greased bowl. Cover with plastic wrap and let
the dough rise in a warm place until doubled in size,
about 2 hours.
Fold the dough gently over on itself in three or four
places and turn the dough out onto a lightly floured
Divide dough into 12 equal pieces. Shape into rounds
and place on sheet pans that have been heavily dusted
with cornmeal. Turn each muffin over to coat both
sides with cornmeal.
Cover and let rise until slightly
risen, about 30 minutes.
Preheat a griddle over medium heat and brush lightly
with oil or shortening. Cook the English muffins until
lightly brown on the bottom, about 5 minutes. Turn the
muffins over and cook until golden brown, another 5
Split the English muffins by pulling them apart with a
table fork. Toast them just before serving. Serve very
Makes 12 muffins
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