Overnight English Muffins

These English muffins would be perfect for a Sunday brunch. Isn't it convenient that Mother's Day is just around the corner...

April 25, 2015 English Muffin-1.jpg

1 1/4 cups whole milk
1/2 cup BCF Whole Wheat Flour
3/4 tsp yeast
1 1/2 tbsp melted butter
1 1/2 tbsp honey
3/4 tsp salt
1 1/4 cups BCF Partially Sifted Flour
flour for dusting
cornmeal for dusting

Warm the milk to about 105F. Whisk the milk with the Whole Wheat Flour and yeast until all of the lumps are gone. Add the butter, honey and salt and stir vigorously. Add the Partially Sifted Flour and stir just until mixed. The dough will be quite sticky and loose. Cover loosely with plastic and let sit at room temperature for 8-16 hours. 

Dust your work surface liberally with flour and a bit of cornmeal. Gently deflate your dough and roll it out into a 10x8-inch rectangle. Cut out your muffins (I used a water glass and ended up with 9 muffins). Let them rest covered with plastic for about 15 minutes.

Heat your oven to 400F. Also, heat a griddle or cast iron pan on medium-low. Grill the muffins on each side for about 4 minutes then transfer them into the over for about 5 minutes. 

Enjoy slathered with butter and/or your favourite jam!

This recipe was adapted from Fine Cooking