English Muffin
English muffins are round, flat breads made from a yeasted dough that is cooked on a griddle rather than in an oven. This stovetop method produces a firm, cornmeal-dusted exterior that browns in direct contact with the hot surface, while the interior develops the large, irregular air pockets that define the bread. These nooks and crannies are created by the relatively wet dough and preserved by splitting the muffin with a fork rather than cutting with a knife. Fork-splitting tears the crumb open along its natural fault lines, exposing a rough, cratered surface that toasts beautifully and traps melted butter, jam, or poached egg yolk in every crevice. English muffins serve as the foundation for Eggs Benedict and are equally at home as a simple breakfast toast.
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Instructions
- 1
Mix flour, sugar, salt, and yeast; add warm milk and melted butter, knead together.
- 2
Knead 8 minutes until smooth, then proof 1 hour.
- 3
Roll dough to 1.5cm thickness and cut 8 rounds with a cutter.
- 4
Dust both sides with cornmeal and proof 30 minutes.
- 5
Cook on a low-heat griddle, covered, 8-10 minutes per side.
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