Fluffy, golden English muffins baked in a sheet pan, ideal for a crowd-pleasing 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, warmed to 110°F
06 - 1/2 cup warm water
07 - 3 tbsp unsalted butter, melted
08 - 1 large egg at room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# Directions:
01 - Whisk together bread flour, sugar, active dry yeast, and salt in a large bowl.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and egg until fully blended.
03 - Pour wet ingredients into dry mixture and stir until a shaggy dough forms. Knead by hand or mixer with dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
05 - Lightly grease a rimmed sheet pan (13x9 inches). Evenly dust bottom with cornmeal.
06 - Transfer risen dough into the pan and gently press it into an even layer filling all corners. Sprinkle additional cornmeal on top.
07 - Cover loosely with plastic wrap or towel and allow dough to rise 30 to 40 minutes until puffed.
08 - Set oven to 375°F (190°C) while dough completes second rise.
09 - Bake for 18 to 22 minutes until edges are golden brown and set.
10 - Cool muffins in pan for 10 minutes, then transfer to wire rack to cool completely.
11 - Cut dough into 12 squares. Split each horizontally with a fork or serrated knife. Toast and serve with preferred toppings.
