Instructions
Prevent your screen from going dark as you follow along.
-
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high-speed on a stand mixer; the dough will become somewhat smooth.
-
Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes, until it's quite puffy.
-
Grease a large (18" x 13") baking sheet; or line with parchment. Grease twelve 3 3/4" English muffin rings, and place them on the baking sheet.
-
Sprinkle semolina or cornmeal into each ring.
-
Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces, or about 54g.
-
Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal or semolina, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.
-
Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. While the dough is rising, preheat the oven to 400°F.
-
Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer.
-
Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you're able. When completely cool, store muffins in a plastic bag.
Tips from our Bakers
-
Don't have English muffin rings? Fashion the dough into well-shaped balls, flatten, and place on the baking sheet without the rings. They may be a bit thinner than muffins baked in a ring, but will still taste just fine.
