English Muffins

Combine all ingredients except corn meal in the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 5 minutes or until dough is smooth.

Form dough into a ball. If dough is too sticky, add more flour 1 tablespoon at a time until it reaches desired texture. Let dough sit for at least 1 hour, or until doubled in size.

Once dough has doubled in size, remove from bowl and divide into 16 pieces. Shape each piece into a ball and then flatten into a 3-inch disc. Allow discs to rest for another 20 minutes.

Add cornmeal to a skillet and bring to medium heat. Begin dry frying the discs. Cook muffins 5–10 minutes on each side or until golden brown. If muffins brown before cooking all the way through, pop into a 350ºF for 10 minutes.

Once muffins have cooked all the way through, allow to cool and serve.