Homemade English Muffins

Combine the warm water, warm milk, sugar, and active dry yeast in a large bowl. Let the mixture stand for 5 to 10 minutes, until a layer of foam forms. If it stays flat, replace the yeast before continuing.

Add the melted butter, salt, and 2 1/2 cups (300 g) of the flour. Stir until no dry patches remain, then add enough of the remaining flour to make a very soft, tacky dough.

Knead on a lightly floured surface for 6 to 8 minutes, or mix with a dough hook on medium-low speed for 5 to 6 minutes. The dough should become smooth and elastic but remain slightly tacky.

Place the dough in a lightly greased bowl, cover, and let rise in a draft-free place for 60 to 90 minutes, until roughly doubled in volume.

Dust a parchment-lined tray with half of the cornmeal. Divide the dough into 8 equal pieces, shape each into a taut ball, and flatten gently into a round about 3 inches (7.5 cm) wide. Set the rounds on the tray and dust with the remaining cornmeal.

Cover loosely and let rise for 30 to 45 minutes, until visibly puffy. During the last 10 minutes, preheat a cast-iron or nonstick griddle over low to medium-low heat.

Transfer the muffins to the dry griddle without crowding. Cook for 8 to 10 minutes on the first side, until evenly browned, then flip and cook for another 8 to 10 minutes. Lower the heat if the surfaces darken before the centers cook.

Move the muffins to a wire rack and cool for at least 20 minutes. Split around the edge with the tines of a fork, then pull the halves apart and toast as desired.