Once you tried these Homemade English Muffins, there's no turning back. You will not go back to store bought English Muffins.
Ingredients:
2 1/4 tsp Instant Yeast
1 tsp Sugar
1 cup Water
3 2/3 cup All Purpose Flour
1 tsp Salt
2/3 cup Plain Yogurt
1/3 cup Cornmeal
2 tbsp Cooking Oil
Preparations:
1. In a large mixing bowl, add Flour, Sugar, Salt, Instant Yeast, Water and Yogurt.
2. Using the dough hook on low, knead the dough until the surface is smooth and shinny, about 10 mins.
3. Cover with plastic wrap and let it rest for about 5 mins.
4. Spread the cornmeal onto a large sheet pan.
5. Roll the dough out to a thickness of about 1/2 inch. Cut out circles with a round cutter.
6. Roll the muffin onto the cornmeal to ensure they don't stick to each other.
7. Let the muffin rounds rise in a warm place until it's double the size. About 1 hour. See How to proof bread in the Oven.
8. Heat up a skillet (I used a non-stick pan) over medium high heat. Add a drizzle of oil.
9. Place the muffins onto the skillet. Cook for 6 mins on each side. Until it's golden brown.
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