2 1/4 cup bread flour
1/2 tablespoon sugar
3/4 teaspoon salt
1 1/4 teaspoon yeast
1 tablespoon shortening
3/4 cup buttermilk + 1/4 cup
In a large bowl, mix together flour, sugar, salt, and yeast. Add shortening and 3/4 cup buttermilk and mix. Add the extra 1/4 cup buttermilk a little at a time until the dough comes together.
Knead dough by hand for 10 minutes or in a stand mixer for 8 minutes. If using a stand mixer, knead the last minute by hand. The dough should be tacky, but not sticky. Oil a medium bowl or your largest measuring cup and add dough. Turn to coat in oil. Let sit (preferably somewhere warm) until doubled in size, about 60 to 90 minutes.
Prepare a sheet pan with parchment paper and sprinkle with cornmeal. Roll dough out on a floured surface until about 1/2-inch thick. Using a round, 3-inch biscuit counter, cut out muffins and place on the prepared baking sheet. Spray with oil and sprinkle with more cornmeal. Cover with plastic wrap and let the muffins rise for about an hour.
Heat a griddle to medium heat and preheat oven to 350°F. Add 3 or 4 muffins to the griddle and cook for 5 minutes on each side. When done, place on baking sheet in oven to bake for 6 minutes. While these are baking, cook the remaining muffins on the griddle and then in the oven. Allow to cool on a wire rack until completely cool.
Makes 7 English muffins.
Source: Barely adapted from Wilde in the Kitchen.
Printed From: Bakergirl.