Old-Fashioned No-Knead English Muffins

photo by Vicky Wasik

from SeriousEats recipe by Stella Parks
adapted by Pat McGuire
submitted by Judy Gray
makes 1 dozen

1 ½ cup bread flour
1 ½ cup white whole wheat flour
1 ½ teaspoon Kosher salt
1 ¼ teaspoon (one envelope) instant yeast (not rapid-rise)
1 ½ cup cold milk (any % will do)
1 egg, cold
⅛ cup honey
1 cup fine cornmeal, for dusting
2 tablespoons butter or olive oil

Whisk the first four dry ingredients together in a large bowl. Then whisk four wet ingredients together in small bowl and pour them into ‘flour’ bowl. Stir for 5 mins. Batter will be sticky and elastic. It’s okay to add a small amount of flour to make batter more pliable.

Cover bowl with plastic and set on kitchen counter for 4 to 5 hours (or in oven at 90 to 100 degrees F if your oven has a proof setting).

Sprinkle cornmeal on cutting board and roll dough into a rectangle about 1 inch in thickness, adding more flour to prevent sticking. Cut into 2 ½ inch circles. Sprinkle with cornmeal. Place on cookie sheet, cover with plastic wrap and refrigerate for 12 to 48 hours.

Preheat skillet to just below medium high, add small amount of butter or oil and, when slightly sizzling, place 3 to 4 rounds of dough on skillet. Cook for 5 to 8 minutes until golden brown and then cook other side, another 5 to 6 mins. The muffins will rise to be about 1 ½ inches. Transfer to rack and cool. Repeat with remaining rounds.

This recipe is great for a “Shelter in Place” project because the muffins need attention all during the day! Enjoy!