English Muffins

           3/4 cups milk
           1/2 cup water
           2 tablespoons sugar
           2 1/4 teaspoons rapid rise yeast
           2 3/4 cup AP flour
           1 teaspoon salt
           1 egg; room temperature
           3 tablespoons butter; melted
              cornmeal for dusting

           Combine milk, water and sugar in a microwave safe bowl.
           In the microwave heat to 110°.  Add yeast to milk mixture
           and stir to combine; set aside for 5-7 minutes until foamy.
           In a stand mixer combine flour and salt. Mix the egg and
           and butter into the yeast mixture, then slowly add to flour
           while mixing on low.  Increase the speed to medium and
           mix for about 7 minutes, the dough should be elastic,
           smooth and sticky. Transfer to a large oiled bowl and cover
           with plastic wrap.  Place bowl in a warm area  and allow
           dough to double in size, about an hour.

           Line 2 baking sheets with parchment paper, and dust with
           cornmeal.  Place the dough on a floured cutting board.
           With your hands, gently spread out and pat dough until it
           is about an inch thick.  Use a 3 inch round cutter to cut 
           the muffins, then transfer to the prepared baking sheets.
           Re-roll the scraps and continue to cut until the dough is
           used up. Cover both pans loosely with plastic wrap and 
           place in a warm area for 30-40 minutes.

           Heat a large skillet over very low heat.  When you can 
           feel the heat a few inches from the pan, sprinkle cornmeal
           over the pan.  Carefully place the muffins in the pan, cover
           and cook for 5-6 minutes.  Carefully flip the muffins and 
           cook covered for another 5-6 minutes. Between batches 
           clear off the pan and add fresh cornmeal.