Soft, fluffy English muffins baked in one sheet pan, ideal for a warm, toasted breakfast or brunch.
# What You'll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tbsp granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 1/2 tsp fine sea salt
05 - 1 cup whole milk, warm (about 110°F)
06 - 1/2 cup warm water
07 - 3 tbsp unsalted butter, melted
08 - 1 large egg, room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# How To:
01 - Whisk bread flour, sugar, active dry yeast, and sea salt together in a large mixing bowl.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and egg until fully combined.
03 - Pour wet ingredients into dry ingredients and stir until a shaggy dough forms. Knead by hand or with a stand mixer fitted with a dough hook for 6 to 8 minutes until dough is smooth and elastic.
04 - Cover the bowl and place dough in a warm environment, allowing it to rise until doubled in size, approximately 1 hour.
05 - Lightly grease a 13x9 inch rimmed sheet pan and evenly sprinkle cornmeal over the bottom to prevent sticking.
06 - Transfer the risen dough to the prepared pan and gently press it into an even layer reaching all edges. Sprinkle additional cornmeal on top.
07 - Cover loosely with plastic wrap or a clean towel and allow dough to rise until puffy, about 30 to 40 minutes.
08 - Preheat the oven to 375°F (190°C) while the dough completes its final rise.
09 - Bake dough for 18 to 22 minutes until the surface is golden brown and fully set.
10 - Let the baked dough cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
11 - Once cooled, cut into 12 squares, then split each horizontally with a fork or serrated knife. Toast and serve with preferred toppings.
