Soft, golden English muffins baked in one pan, ready to split and toast with your favorite toppings.
# What You Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tbsp granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 1/2 tsp fine sea salt
05 - 1 cup whole milk, warmed to about 110°F
06 - 1/2 cup warm water
07 - 3 tbsp unsalted butter, melted
08 - 1 large egg, at room temperature
→ Dusting
09 - 1/4 cup cornmeal
# How-To Steps:
01 - Whisk bread flour, sugar, yeast, and salt together in a large mixing bowl.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and egg until well combined.
03 - Pour wet mixture into dry ingredients and stir until a shaggy dough forms. Knead by hand or mixer with dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover bowl and let dough rise in a warm spot for 1 hour, or until doubled in volume.
05 - Lightly grease a 13x9 inch rimmed sheet pan and evenly sprinkle cornmeal on the bottom.
06 - Transfer risen dough to prepared pan and gently press it evenly to all corners. Sprinkle additional cornmeal on top.
07 - Cover loosely with plastic wrap or a clean towel and let rise for 30 to 40 minutes until puffy.
08 - Heat oven to 375°F (190°C).
09 - Bake dough for 18 to 22 minutes until golden brown and set.
10 - Allow to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
11 - Cut into 12 squares, split each horizontally with a fork or serrated knife, toast, and serve with preferred toppings.
