Ingredients: |
Ingredients: 4 1/2 cups bread flour, plus more for kneading
3 tablespoons sugar
1 1/4-ounce packet instant yeast (2 1/4 teaspoons)
2 teaspoons salt
1 large egg
1 3/4 cups whole milk
2 1/2 tablespoons coconut oil, plus more for the bowl and dough
2 1/2 tablespoons coconut oil, plus more for the bowl and dough
Coarse cornmeal, for sprinkling
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Directions: |
Directions:Using a stand mixer, whisk flour, sugar, yeast and salt; add egg but don't stir it in yet. Heat milk and coconut oil in saucepan to 110º F; too hot milk added to the flour mixture will kill the yeast. Pour milk mixture into flour mixture, avoid pouring it directly on the egg so you don't cook it. Using dough hook, mix on medium speed until dough comes together and starts to pull away from sides of the bowl, 3 to 4 minutes. Scrape down the sides, if needed. The dough will look a little irregular in texture. Turn out dough onto lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Form muffins.Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets. Cook the muffins. Heat a 12-inch cast-iron skillet over medium heat and liberally sprinkle with cornmeal. Cook muffins until deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten with a spatula. |
This recipe for English Muffins is from