English Muffins

Traditional homemade English muffins.

½ cup water, warmed to 100°F (35°C)
2¼ tsp. (1 pkg) active dry yeast
1 tsp. sugar
2½ cups all-purpose flour, unbleached
1 cup bread flour
1 Tbsp. sea salt
¾ cup milk, warmed to 100°F (35°C)
2 tsp. cornmeal

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5).

Make the Dough:  
Combine the water, yeast, and sugar in a small bowl and let stand until bubbly - about 8 minutes. Combine the flours and salt in a large, ovenproof bowl and warm in the oven for 5 minutes. Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade. With the motor running, add the milk in a steady stream. Process until the dough is smooth and rides the blade. If needed, add more water, 1 tsp. at a time, until dough is smooth and supple.

Place the dough in a large, oiled bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume - about 1 hour. Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. Cover with a damp towel and let rest for 30 minutes.

Shape the muffins:  Sprinkle a baking sheet with cornmeal and set aside. Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal. Cover with a damp towel and let rest for 30 minutes.

Cook the Muffins:  
Lightly oil a cast-iron skillet and heat over low heat. Place 4 muffins in the skillet and cook until the bottoms are golden brown - about 15 minutes per side. Repeat with remaining 4 muffins.

Store in an airtight container for 3 days, or freeze for up to 1 month.

Serve toasted.

Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.