English Muffins

Directions

1. 1

   In a large bowl, combine Caputo "00" Chefs Flour and salt. Mix to combine, then set aside.

2. 2

   In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast and sugar. Add the warm milk and water, and let the mixture sit for about 5 minutes, until the yeast becomes active and foamy.

3. 3

   Once frothy, add the beaten egg and Olitalia Extra Virgin Olive Oil. Gradually add the flour and salt mixture, mixing on medium speed for 2-3 minutes, then increase to high speed for about 5 minutes.

4. 4

   Transfer the dough to a lightly oiled bowl, cover, and refrigerate overnight.

5. 5

   The next day, remove the dough from the refrigerator and punch it down. Let it rest at room temperature for 1-2 hours before rolling and cutting.

6. 6

   Generously dust a half-sheet tray with Caputo Semolina Flour and set aside.

7. 7

   Turn the dough out onto a semolina-floured surface and roll it to about ½ inch thick. Using a 3-inch round cookie cutter, cut out about 8 rounds. Place them on the floured tray, cover them with a tea towel, and let rest for 30 minutes.

8. 8

   While the muffins rest, preheat a cast-iron pan over low to medium heat for about 10 minutes.

9. 9

   Sprinkle a bit more Caputo Semolina Flour into the pan and add 3-4 English muffins at a time. Cover and cook for 5-8 minutes per side, until both sides are golden and toasted.

10. 10

    Remove from the pan and let cool before slicing and toasting.