Yields 16 English Muffins
480 milliliters whole milk
3 tablespoons honey
2 and 1/2 teaspoons active dry yeast (1 packet)
1 large egg
4 tablespoons unsalted butter melted
715 grams bread flour
1 and 1/2 teaspoon salt
cornmeal for dusting
- In a small saucepan, heat the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
- Add the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for 4 minutes, until dough is smooth and sticky.
- Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
- Visit Homemade English Muffins @ bakedbyanintrovert.com for full instructions.