English Muffins

Ingredients

• 1 3/4 cups lukewarm milk
• 3 Tablespoons softened butter
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 large egg, lightly beaten
• 4 1/2 cups bread flour
• 2 teaspoons instant yeast
• Cornmeal, for dusting

Directions

Combine all of the ingredients except the cornmeal in the bowl of a stand mixer. Beat the dough at medium-high speed using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny, about 5 minutes. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until doubled in size, 1 - 2 hours.

Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball. Dust a flat surface with cornmeal, then flatten the balls until they're about 3 - 3 1/2 inches in diameter. Place the flattened dough on a baking sheet and cover with a clean cloth for 20 minutes.

Heat a griddle over low heat.

Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. Set aside to cool.