English muffins

600 g bread flour

3 Tbsp butter (softened)

30 g sugar

12 g salt

20 g yeast

450 ml warm distilled water

Combine ingredients and knead

Allow to rise until double in size (about an hour)

Separate into 2 oz pieces. Shape into balls and flatten. Makes about 20

On parchment paper, dust with cornmeal so muffins won’t stick. Set muffins on the parchment, giving two inches between for proving. Set aside let rise for 25 minutes

Heat pan or griddle to medium heat. Gently set English muffins in pan. It should rise a lot. Flip, when cooked halfway thru like pancakes.

Remove from pan when cooked. Make sure to not open or cut for Atleast 30 minutes. Or it will become gummy inside. Store in air tight container once fully cooled or in the freezer.

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