English Muffins √
Note: Using a full-flavored honey enhances these muffins. We like the buckwheat honey from local purveyors, Bare Honey. Instant yeast also is called rapid-rise.
• 1 c. milk
• 1 tbsp. butter
• 1 tbsp. honey
• 2 tsp. instant yeast, or 1 packet
• 2 c. all-purpose flour
• 1/2 tsp. salt
• 2 tbsp. cornmeal
• 1 tbsp. all-purpose flour
In a small saucepan, heat the milk until just warm. Turn off heat and stir in the butter and honey until melted. Set aside.
In a large bowl, whisk together yeast, flour and salt. Stir in milk mixture until combined, then stir vigorously for a minute, about 200 strokes. (You can rest after 100!) Cover the bowl with plastic wrap and place in a draft-free place overnight, or for 12 hours.
In the morning (or after 12 hours), mix the cornmeal and remaining flour in a small bowl.
Mark the surface of the dough into 6 pieces, like a pie. This is your guide for proportions.
Heat a heavy pancake griddle or cast-iron pan over medium heat until drops of water sizzle. (An infrared laser thermometer should read between 350 and 375 degrees.) You’ll be turning down the heat to low once the muffins go on the griddle, but you want an initial burst of heat. (An electric skillet takes away much of the guesswork; set it to 350 degrees.)