Homemade English Muffins

Homemade English Muffins

Since packaged English muffins are built to be shelf-stable, you have to make them yourself to appreciate the joys of one hot off the griddle. The yeasted rounds are filled with air pockets, which form the perfect vessels for catching melting butter when toasted. For maximum nook and cranny exposure, use a fork to split the muffins open.  Yields: 10

Ingredients:
2 cups + 2 tbsp (500 mL + 30 mL) all-purpose flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) instant yeast
1 tsp (5 mL) salt
1 1/4 cups (310 mL) whole milk, warm
2 tbsp (30 mL) butter, melted
Canola oil for greasing bowl and utensils
1/3 cup (80 mL) cornmeal
Directions:
Combine flour, sugar, yeast and salt in a large bowl. Stir in milk and butter until no dry flour remains. Dough will be sticky and stretchy. Scrape into a large, lightly oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled in size, about 1 hour.

Line a baking sheet with parchment and sprinkle with half of cornmeal. Using a lightly oiled 1/3-cup (80-mL) measure, scoop dough by the scant scoopful and drop on prepared baking sheet, about 1 inch (2.5 cm) apart. Use a lightly oiled spoon to ease dough out of measure and help shape it into rounds—they don’t have to be perfect.

Sprinkle tops of dough with remaining cornmeal. Cover with a second sheet of parchment and let rest in a warm spot until puffed with some large bubbles just under surface, about 1 hour.

Heat a large skillet over medium-low. Working in two batches, carefully transfer puffed dough rounds to skillet, lightly brushing off excess cornmeal and leaving space in between each. Cook until golden, 10 to 12 minutes. Flip very gently so as not to deflate and pop air bubbles. Cook until cooked through and golden, about 10 minutes more.

Remove cooked English muffins to a wire rack to cool completely before serving, preferably toasted. English muffins will keep in an airtight container at room temperature for up to 1 week.  Serve with Chardonnay at brunch.