English Muffins

Circle B Kitchen

Adapted from a recipe in The Washington Post


2 teaspoons active dry yeast

1/2 teaspoon sugar

1 cup warm water (between 105 and 115 degrees)

1/2 cup warm milk (same temperature range as the water)

2 1/3 cups bread flour

2/3 cup all-purpose flour

1 teaspoon salt


In a small bowl, place yeast, sugar and half the water. With a fork, whisk until yeast is dissolved and cover with a towel for at least five minutes. Mixture should start to foam. Add remaining water and milk and cover for another five minutes.

In a large bowl, combine flours and salt. Add in yeast mixture. With a rubber spatula or your hands (or with a dough hook in the bowl of a standing mixer), gently mix ingredients, until just combined. Pour onto lightly floured work surface and knead (press, fold and turn) for up to 8 minutes. Dough will be very soft, which is a good thing.

Place dough into a lightly greased bowl and cover with plastic and a tea towel. Allow to double in size, at least 90 minutes, or alternatively, overnight.

Turn the dough out of the bowl onto a lightly floured surface and gently deflate. Divide the dough into 8 equal pieces and roll each piece into a ball and roll in a little cornmeal. Place on a baking sheet and top with a second baking sheet for a second rise, about 20 minutes (I let mine go 30).

When ready to cook, heat a griddle or cast-iron skillet over medium heat. Lightly grease with a little oil spray.

Allow to cook on first side for about 10 minutes (I set a baking sheet on top of the muffins to keep them from puffing up instead of out). The bottom should be dark golden brown. With tongs, turn onto second side and cook for about the same amount of time. Place cooked muffins in a tea towel to keep warm.

Open with a fork or serrated knife, and eat as is or toasted.

Freeze in an airtight zip-style bag for later use.