English Muffins

This recipe uses my All Purpose enriched dough recipe, but instead of baking as rolls we turn them into English Muffins. These are so superior to purchased ones and can be eaten right away or split and toasted later. 


  • 370gm strong or high grade flour
  • 40gm soft butter
  • 1 egg
  • 7gm instant yeast
  • 7gm salt
  • 135gm(about half a cup) milk
  • 80 gm water
  • 1/4 cup polenta or cornmeal

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