English Muffins

Scald milk in a saucepan, then add the butter, sugar and salt. Stir until the butter melts, then cool to a lukewarm temperature. In a separate bowl, dissolve the yeast in warm water (otherwise known as proofing yeast). Add the yeast to the milk mixture, then stir in the all-purpose flour and 1 cup whole wheat flour until smooth. Add the sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough. Editor's Tip: Scalding milk refers to the process of heating milk to a temperature just below boiling and then cooling to room temperature. Milk boils at around 212°F, so for scalding, you'll typically aim for a temperature around 180° and 185°. For best results, use an instant-read thermometer to get an accurate temperature.

Turn the dough onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Transfer it to a greased bowl, turning once to grease the top. Cover the dough and let it rise until doubled in size, about one hour. Editor's Tip: Kneading your bread dough properly is a great practice for any home baker to know. It will give you the texture you're aiming for. You may also knead dough with a stand mixer, if desired.

Punch the dough down, then roll to a 1/3-inch thickness on a cornmeal-covered surface. Cut into circles using a 3-1/2-inch or 4-inch cutter. Cover the English muffin cutouts with a towel and let them rise until nearly doubled, about 30 minutes. Editor's Tip: Leave 1 to 2 inches of space between the English muffins while they complete their final rise to ensure they do not stick together. New to bread making? Here's why bread dough rises.

To cook, place the English muffins, cornmeal side down, in a greased skillet. Cook over medium-low heat until bottoms are browned, 12 to 14 minutes. Flip and cook until the other side is browned and the centers are fully cooked, 12 to 14 minutes. Editor's Tip: You'll have to work in batches of three to four English muffins at a time if you're cooking them in a standard-size skillet. Alternatively, a large cast-iron or Blackstone Griddle may also be used to cook the English muffins in larger batches.

Cool the English muffins on wire racks. To serve, split them in half and toast. Spread with butter or homemade jam, and enjoy!