Description
A rich, golden-hued English muffin enriched with eggs for a tender crumb and a crisp, cornmeal-dusted exterior. Perfect for brunch and breakfast sandwiches.
Ingredients
Scale
- 3 cups bread flour
- 1 cup warm milk
- 2 ¼ tsp active dry yeast
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp salt
- Cornmeal for dusting
Instructions
- Bloom yeast in warm milk until frothy.
- Mix in eggs, melted butter, salt, and gradually add bread flour.
- Knead for 5 minutes until smooth and elastic.
- Let rise in a greased bowl for 1 hour until doubled in size.
- Divide into 8 equal rounds and shape into discs.
- Cook in a cornmeal-dusted skillet over medium heat for 5 minutes per side.