Jalapeño Cheddar English Muffins

In a large measuring cup, or small bowl, mix the yeast with 1/2 cup lukewarm water, and let it stand until foamy, about 10-15 minutes.

Meanwhile, in a large bowl, combine the flours, sugar and salt. Make a well in the center of the dry ingredients and pour in the yeast mixture, as well as the milk.

Stir until the dough forms a sticky mixture, then turn out onto a lightly floured surface. Knead for an additional 8-10 minutes, until the dough has become soft and elastic. Knead in the jalapeños and cheese during the last 2 minutes.

Form the dough into a ball and place in a large greased bowl, cover, and let the dough rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and knead for another 2-3 minutes. Cover and rest for an additional 30 minutes.

Dust a baking sheet with cornmeal and set it aside.

Divide the dough into 6-8 equal portions, depending on how large you want your English muffins to be. (I got 7.) Place each portion onto the prepared baking sheet and sprinkle with more cornmeal. Cover with a dish towel and let the muffins rise for 30 minutes longer.

Heat a griddle or non-stick skillet over medium heat. Place muffins in the pan, working in batches to fit your skillet or griddle. Cook for 10-12 minutes, placing the baking sheet on top of the cooking muffins to keep them from rising up, until the underside is a nice golden brown. Flip and cook for another 10-12 minutes. You don’t have to use the baking sheet as a weight on the second side, but you can if you want to. Continue until all muffins are cooked.

Adapted from Pass The Sushi.