Every once in a while, we get the urge to make something at home that we always buy at the store. Today’s challenge: English muffins. And truthfully, it’s not really a challenge at all. Our recipe calls for just a few ingredients and a little patience (the dough does have to rise a bit). These bread rounds make for a filling breakfast, hearty snack or satisfying replacement for sandwich bread.
3 cups bread flour
1½ teaspoons salt
2 teaspoons instant dry yeast
1 teaspoon sugar
1¼ cups warm water (90°F to 95°F)
2 tablespoons butter, melted
Cornmeal, for finishing
1. In the bowl of an electric mixer fitted with the hook attachment, mix the flour with the salt, yeast and sugar to combine. Add the water and butter, and mix on low speed until the mixture forms a ball around the hook, 3 minutes.
2. Increase the speed to medium and continue to mix for 3 minutes more. Transfer the dough to a greased bowl and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 1 hour.
3. Turn the dough onto a lightly floured surface and roll or pat out to ¾-inch thickness. Cut six 3-inch circles from the dough.
4. Sprinkle the cornmeal on a baking sheet and transfer the English muffins to the tray. Cover with plastic wrap and let rise until slightly puffy, 20 to 30 minutes.
5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
6. Heat a cast-iron skillet over high heat. When the skillet is hot, add the muffins in batches and cook until lightly browned, about 2 minutes. Flip and repeat on the other side.
7. Transfer the muffins to the prepared baking sheet and bake in the oven until browned and cooked through, 5 to 7 minutes. Cool slightly before serving.
Note: The English muffins can be made ahead and stored in an airtight container for up to a week. They are great toasted.