NGM English Muffins

Ingredients

3 cups Niobrara Grain and Milling Bread Flour

¼ teaspoon active yeast

¼ teaspoon salt

⅔ cups whole milk

½ cup water

3 tablespoons butter, melted

3 tablespoons of honey

Day 1

1. Add the flour, yeast, and salt in a medium bowl. Mix briefly.

2. Add the milk and water to a microwave-safe bowl. Place in the microwave for 15-30 seconds or until lukewarm. Stir in the melted butter.

3. Add the wet ingredients to the dry and mix until you form a dough. The dough will be soft and sticky.

4. Once the dough has come together, scrape down the bowl's sides and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours.

Day 2

1. The dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel, and rest for 10 minutes.

2. Roll it out to about slightly under 2 inch in thickness.

3. Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can be re-rolled and made into another muffin. 

4. Loosely cover the muffins with plastic wrap and a tea towel and let them proof for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little and appear rounded. 

5.Heat a large nonstick frying pan over a steady, medium to medium-low heat.

6. Using a flat spatula, carefully place the English muffins onto a nonstick frying pan about 2 inches apart and cover with a lid. It makes 10 muffins, so you must cook them off in two batches.

7. Cook on this side for about 4 minutes. The steam created with the lid on will help the muffins rise and cook through fully. When moving your muffins, take extra care to avoid compressing the dough and knocking out the bubbles.

8. Flip over and cook on the other side for about 4 minutes. 

9. Set the muffins aside to cool down on a wire rack before eating them fresh. These muffins also toast up well and make amazing breakfast sandwiches.

10. Store in the refrigerator or freeze for up to 8 weeks