Ingredients:

2 cups All Purpose Flour

1 cup Water

1 teaspoon Instant Yeast

1 tablespoon Unsalted Butter

1 teaspoon Salt

1 teaspoon Sugar

approximately 1/4 cup Cornmeal or as needed

Method:

1. In a mixing bowl combine 2 cups of all purpose flour, 1 tablespoon instant yeast, 1 teaspoon sugar, and 1 teaspoon salt. Mix all together until all ingredients are well combined.

2. Add 1 cup of water and 1 tablespoon of melted butter. Stir the wet ingredients into the dry ingredients.

3. Once a dough forms and it is difficult to stir it is time to start kneading the dough. There may or may not be dry flour left in the bowl. If there is, then simply dust your work surface with some of this in order to keep the wet dough from sticking. If you have incorporated all the the flour into the dough already then use fresh flour to dust the work surface. knead the dough for about 5 minutes adding only enough flour to keep it from sticking to your hands or the work surface.

4. Round off the dough and place it seam side down into a lightly buttered bowl. Cover, and set in a warm place and allow the dough to rise for 1 and 1/2 to 2 hours. Or until the dough doubles in size.

5. Turn the dough out onto a lightly floured surface and cut it into equal pieces. You can make anywhere from 6 to 12 depending on the size that you prefer. I like to make 8.

6. Round off each piece of dough and dip each side into cornmeal to lightly coat it. Dust a pan with cornmeal and place the rounds of dough into the pan and cover. Place in a warm spot and allow the dough to rise for 30 minutes.

7. Preheat a skillet to a medium heat and brush with a little butter. Place a few pieces of dough onto the skillet leaving at least an inch in between each piece to allow room for them to rise. cook on each side for 3 to 5 minutes and allow each side to become a deep golden brown.

8. Remove from skillet when fully cooked (if you have a food thermometer you can make sure they are done by making sure the temperature is at least 194F) and place them onto a cooling rack.

9. Once they are cool enough to handle you may use them in whatever way you normally use English muffins. Once they have completely cooled they can be stored in a plastic bag for about 5 days.

Credit:thecookinggeek