English Muffins

I have always liked English Muffins growing up as a child, toasted with a bit of butter. But like most processed items in the grocery store, I noticed my store bought muffins could last months on the counter without molding, and they just did not taste good anymore. So, I found this easy recipe for my English Muffins. You will need a good mixer, like a Kitchen-Aid. With a good mixer, this really is a pretty easy way to make the dough. Also, buy some English Muffin Rings from King Arthur Flour Company. They make creating muffins a snap, and they help the dough rise higher. You can also use them to make the perfect round poached egg for an Egg McMuffin. Though, you can cook these muffins in a skillet, I prefer to use a non-stick griddle. With this item you can cook 6 muffins at a time.

1 cup warm water (115°)
1 tsp. sugar
1 1/2 tsp. active dry yeast
2 cups all-purpose flour
2-3 Tbsp. butter, melted
1 tsp. salt
6 Tbsp. yellow cornmeal

1. In the bowl of a freestanding mixer stir together the 1 cup water and sugar. Stir in yeast; let stand 5 minutes or until foamy. add flour, 1 tablespoon of the melted butter, and salt. Using the hook attachment, beat on medium 5 minutes (dough will be smooth and elastic but stringy). Using a rubber spatula, scrape down sides of bowl. Remove bowl from mixer. Coat a sheet of plastic wrap with nonstick cooking spay and place, coated side down, over dough. Add a towel over the bowl. Let rise in a warm place until double in size (35-45 minutes).
2. Place 9 muffin rings onto a baking sheet and spray baking sheet and rings with cooking spray. Sprinkle cornmeal into each ring.  Using the rubber spatula, scrape down sides of bowl and fold dough over onto itself to deflate. Using a sprayed 1/4 cup, divide the dough into 9 pieces and place into the rings. Flip the dough over to coat both sides with cornmeal and gently push or pat dough out to the edges of the rings. Cover with towel and let rise in a warm place until puffy, about 20-30 minutes.
3. Heat a griddle or a skillet over medium heat and lightly grease with some of the remaining butter.  Using a greased spatula, gently transfer the muffins to your heated surface. Try to get underneath the portions so you can pick them up without deflating them. Cook about 4 minutes on each side, or until bottoms are golden. Remove from skillet or griddle and repeat, remembering to grease with butter for remaining English muffins.

Store at room temperature in a resealable plastic bag for 3 days or freeze up to 3 months. Pierce with a fork around the outside edge of the English muffin and toast. Top with butter and jelly if desired.