English muffins

1. Combine the milk, water, and sugar in a microwave-safe bowl. Heat for about 30 seconds until warm. Set aside for 5-7 minutes.
2. In a separate bowl, whisk together the flour and salt.   
3. Once you see that foamy top on the yeast and milk mixture, add the egg and butter. Give that a good mix.
4. Slowly pour the liquid mixture into your flour while mixing with your bread whisk. Continue mixing for about 7 minutes until the dough is stretchy and elastic.
5. Transfer the dough to a large oiled bowl, cover with plastic, and place it in a warm spot for 60-90 minutes.
6. Carefully remove the dough and place it on a floured counter or cutting board. 
7. Gently spread out the dough and roll it out until it is your desired thickness (usually about an inch, but it will expand when you cook it!). 
8. Cut out your muffins using a round cookie cutter and place them on a baking sheet lined with parchment paper and a sprinkling of cornmeal (to keep them from sticking). This dough is super forgiving, so you can combine your scraps, pat those out, and continue cutting/forming muffins.
9. Loosely cover with plastic and place in a warm spot to rise for about 30 minutes.
10. Heat a large cast iron skillet over low heat for about 3 minutes. Sprinkle the surface with cornmeal and place 3-4 muffins on the pan. 
11. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
12. Be sure to scraped any cornmeal off to the side and re-sprinkle before cooking the next batch.
13. ENJOY!

Note: You can also let the dough rise in the fridge, covered, overnight! Just let is sit out for an hour before spreading it out.