Makes 8-10 English Muffins
1 cup whole milk
3 tablespoons plus 1 teaspoon butter, melted
1/2 teaspoon salt
2 teaspoons sugar
488 grams flour
2 Tablespoons bench flour
1 1/2 teaspoons active dry yeast
2 Tablespoons Cornmeal
In your bread machine pour in the milk, butter, egg, ½ of flour, salt the rest of the flour, sugar and yeast. Turn your machine to dough and let it go through the dough cycle.
After dough cycle has finished remove to a lightly floured surface and with a rolling pin, roll out to ½ inch thickness. Cut out 10 pieces of dough with 4 inch biscuit cutter. Place wax paper on a large cookie sheet.
Sprinkle 1 Tablespoon of the cornmeal evenly over wax paper, place cut round on wax paper. Sprinkle the tops of muffins with remaining cornmeal.
Cover with a tea towel and let rest for 30 minutes. Get a nonstick frying pan under low heat and heat for 3 minutes; now cook 2 to 3 muffins at time over low heat from 6-9 minutes per side.
They should be brown and look like the kind your buy in the grocery store. Let them cool for an hour before cutting. They freeze well, just place in a zip top bag after they have completely cool and keep in the freezer up to a month.
Use like you would any English muffin. Enjoy.