How can I Make english muffins?

1/2 cup(s)

water, warmed to 100°F

2 1/4 teaspoon(s)

or (1 packet) active dry yeast

1 teaspoon(s)

sugar

2 1/2 cup(s)

all-purpose flour

1 cup(s)

bread flour (or add an extra cup of all-purpose flour)

1 tablespoon(s)

salt

3/4 cup(s)

milk, warmed to 100°F

2 teaspoon(s)

cornmeal

1. Make the dough:
   Preheat oven to 250°F. Combine the water, yeast, and sugar in a small bowl and let stand until bubbly -- about 8 minutes. Combine the flours and salt in a large, ovenproof bowl and warm in the oven for 5 minutes. Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade. With the motor running, add the milk in a steady stream. Process until the dough is smooth and rides the blade. If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple. Place the dough in a large, oiled bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour. Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. Cover with a damp towel and let rest for 30 minutes.
2. Shape the muffins:
   Sprinkle a baking sheet with cornmeal and set aside. Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal. Cover with a damp towel and let rest for 30 minutes.
3. Cook the muffins:
   Lightly oil a cast-iron skillet and heat over low heat. Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 15 minutes per side. Repeat with remaining 4 muffins. Store in an airtight container for 3 days, or freeze for up to 1 month. Serve toasted.

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