Fluffy and golden English muffins baked in one sheet pan, ideal for warm, toasted servings with butter or toppings.
# What You’ll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warmed to about 110°F
06 - 1/2 cup warm water
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg, at room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# How-To Steps:
01 - Whisk together bread flour, sugar, active dry yeast, and salt 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 mix until a shaggy dough forms. Knead by hand or with a stand mixer and dough hook for 6 to 8 minutes until dough is smooth and elastic.
04 - Cover dough and let it rise in a warm place for 1 hour or until doubled in size.
05 - Lightly grease a rimmed sheet pan (approximately 13x9 inches) and evenly sprinkle the bottom with cornmeal.
06 - Transfer the risen dough to the prepared pan and gently press it into an even layer reaching all corners. Sprinkle additional cornmeal on top.
07 - Cover loosely with plastic wrap or a clean towel and allow to rise for 30 to 40 minutes until puffy.
08 - Preheat oven to 375°F.
09 - Bake the dough for 18 to 22 minutes until the top is golden brown and fully set.
10 - Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
11 - Cut into 12 squares and split each horizontally with a fork or serrated knife. Toast and serve with preferred toppings.
