English Muffins

 

2 1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup buttermilk
1 Tablespoon butter
1 teaspoon white sugar
1 package of active dry yeast (2/3 Tablespoons)
1/2 cup cornmeal 

In a 2 cup glass measuring cup, add buttermilk, and butter

Heat buttermilk mixture in microwave for 55 seconds or until butter is melted and mixture is approximately 100-110*F

Add the flour, and salt mix alternating with the milk.

Once the flour is almost all incorporated, add the melted butter.

Mix until you have a ball form. Place in lightly greased bowl.

Cover for an hour, maybe a hour and half. I use plastic wrap and place it in a warm, draft-free place to rise for about 30-45 minutes.

Once the dough has risen, double in size, and place it on a lightly floured surface.

Sprinkle cornmeal on a cookie sheet and once the English muffins are cut place them on the cookie sheet and cover with a towel. Let set for 45 minutes. 

Cook in cast iron pan (covered 4-5 minutes (ish) per side) Watch closely

Enjoy!