PREP TIME: 10 mins | PROOFING TIME: 90 mins | COOK TIME: 20 mins

MAKES ABOUT 12 ENGLISH MUFFINS

INGREDIENTS

3c flour

1c warm water

2 1/4tsp yeast

1tsp salt

2tbsp sugar

Semolina flour or cornmeal

DIRECTIONS

In a stand mixer, mix the warm water, yeast and sugar. Let it sit for a couple min until frothy.

Using the dough hook, mix in the flour and salt. Cover and let rise until it’s doubled (about an hour).

Once dough has risen, plop onto a lightly floured surface – I like to use semolina flour. Cut the dough in half.

Lightly roll out one of the halves and cut out about 6 circles – if you like fatter English muffins keep the dough thick. I like to use a mason jar lid but a cookie cutter or even just rolling into a ball and flattening into a circle with your palm works too. Repeat with the second half of the dough.

Cover and allow to rise for another 20 min

Preheat oven to 350.

Heat a skillet to medium heat – I use cast iron but you can really use anything, even a griddle. Spray lightly with olive oil or drop some butter. Place as many as will fit into the skillet and cook for about 5 minutes per side – I do 5 at a time

Transfer to a baking sheet and bake in oven for 10-15 min.

NOTES

You don’t need a stand mixer – this can be done my hand.

I’ve made this with all purpose, bread, and freshly milled wheat flours and all turned out great

If using cornmeal, sprinkle on the bottom of each dough cutout – this can be skipped if using semolina flour.

Many recipes don’t have you use an oven at all – I’ve tried just cooking them over the skillet but find it challenging to fully cook through, especially if you like them thick.

Store these in a breadbox, fridge, or freeze them!