English Muffins

Ingredients

• 3 cups all purpose flour
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons dry yeast
• 3/4 cup 0% greek yogurt
• 3/4 cup water
• 1/4 cup honey
• 1 egg
• 1 cup cornmeal (for dusting)

Method

1. Mix together all ingredients except cornmeal using stand mixer with paddle attachment on low speed until dough is smooth (about 5 minutes).
2. Cover and let rise until more than doubled (about 4 hours).
3. Dust a baking sheet with half of the cornmeal.
4. Spoon dough out into twelve equal portions on the baking sheet.
5. Sprinkle top of dough with remaining cornmeal.
6. Cover with plastic and put baking sheet in fridge for 12 to 24 hours.
7. Preheat oven with pizza stone on lowest rack to 325°F.
8. Lightly dust the pizza stone with cornmeal once hot.
9. Bake muffins until bottoms are golden brown (about 25 minutes), flip and bake as before (about 25-30 minutes).
10. Cool muffins on wire rack.
11. Split and toast before serving.

Source

Adapted from http://www.seriouseats.com/recipes/2016/04/no-knead-english-muffins-recipe.html