English Muffins

Add the bread flour and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-8 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and roll it out on a surface generously dusted with cornmeal to about 1/2-inch thickness. Use a round cutter (about 3 inches wide) to cut out muffins. Reroll the scraps if necessary.

Place the cut muffins on a baking sheet dusted with more cornmeal. Cover loosely and let them proof for 30-45 minutes until slightly puffy.

Heat a large cast-iron skillet or griddle over medium-low heat (do not add oil). Cook the muffins for 6-8 minutes on each side until deeply browned and the centers are cooked through. Cool completely before fork-splitting.