Mix: 10 minutes
Knead: 10 minutes
Rise: 1 hour
Form: 10 minutes
Rise: 1 hour
Griddle: 10 minutes
Bake: 10 minutes
Total: 2:50
Ingredients:
2 C whole milk
3 Tbsp honey
2 1/4 tsp yeast
1 large egg
4 Tbsp butter, melted
5 1/2 C bread flour
1 1/2 tsp salt
cornmeal for dusting
Directions:
In small saucepan, heat milk and honey over low heat until it reaches 110-115 deg. Remove from heat, stir in yeast. Let sit for 5 minutes to activate yeast
Whisk in the egg and melted butter
Mix flour and salt in stand up mixer with dough attachment. Add wet ingredients to dry and knead for 4-5 minutes
Place dough in a greased bowl, let rise for 1 hour or until doubled in size
Place dough on a very lightly floured surface. The dough is very sticky so add only enough to make it easier to handle
Divide dough into 16 equal pieces (or 24 for smaller English muffins). Roll each piece into a ball and then flatten into a disc
Place the discs on a baking sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover and let rise for 1 hour
Preheat oven to 325 deg
Heat griddle over medium-low heat. Handle dough discs with care so they do not deflate. Cook for 2 minutes on each side until lightly browned on both sides
Bake for 10 minutes
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