- Warm 2 cups of milk to 110 degrees.
- Add 2 tablespoons of honey (or agave nectar)
- Add 2 1/4 tsp yeast.
- Stir well.
- Let sit and foam (10)m.
B. Dry Ingredients
- Add 5 cups of flour.
- Add 1/2 tsp salt.
C. Wet Ingredients
- Melt 1/4 cup butter and add it to the sauce pan.
- Beat 1 egg and add it to the sauce pan.
D. Baking sheets
- Cover two sheets with parchment paper
- Sprinkle cornmeal on the surface.
E. Standing mixer
- Pour fermented mixture into the standing mixer (with the flour and salt).
- The dough will combine and pick itself up off of the inside of the mixer.
- At this “picking up point,” you can leave it in for another three minutes, or you can take it out and knead it like bread.
F. Bulk Rise
- Let rise, covered, in a large oiled bowl until it doubles an hour.
- Punch down in the center and divide into 12 equal balls.
- Squish those into discs about 4” wide.
- Place those discs onto cornmeal and sprinkle more on top.
- Set aside in a warm place and allow to rise (40m).
- “Fry” the English muffins in a greased skillet for 7-10 minutes per side until golden brown. I used bacon grease and a cast iron pan about low medium. You know you’re done it right if you can hear it sizzle on the pan, but not burn. Cast iron cooks hot. Regular pans will probably be best on medium.
- Split them with a fork.
- Eat them within 3 days or you will have to freeze them.