English Muffins

In a 1-cup measuring cup, mix the yeast with 1/2 cup lukewarm water. Let stand for 10 minutes or until it gets foamy.

In a stand mixer fitted with a dough hook, mix together both flours and salt. Pour the yeast mixture, the remaining 1/2 cup water, and milk into flour. Stir until it forms a ball. You will need to scrape down the sides a few times. Set mixer on low and let run for 10 minutes (or knead by hand for 10 minutes if you don’t have a mixer). The dough will be pretty sticky. Place in a well oiled bowl, cover and let rise until doubled in size (about 1 hour).

Punch down the dough and knead the dough for 5 minutes. Cover and let rise for 30 minutes.

Line a cookie sheet and dust with cornmeal. Divide dough into 8 equal portions (mine were large, 10 would have been better). Place dough onto cookie sheet and dust with more cornmeal. Cover with a damp cloth and let rise for 30 minutes.

Heat griddle (or large skillet) over medium heat. Preheat oven to 350ºF. Put dough on the skillet and cook for 5 minutes, or until golden brown. Flip and cook for another 5 minutes. Remove and place on a baking sheet. Bake for about 20 minutes, or until cooked through.

Remove and allow to cool. Split and toast to serve.