Homemade English muffins

Combine the milk and water, stir in the sugar.

Warm in the microwave in 30-second bursts to 110F, very warm to the touch but not hot.

Stir in the active dry yeast and set aside 5 to 7 minutes until a foamy head forms; if nothing happens the yeast is dead.

In the stand mixer bowl whisk the flour and salt; fit the paddle.

Melt the butter, just melted, not scalding.

Mix the melted butter and the egg into the yeast mixture.

With the mixer on low, gradually pour in the wet mixture; then mix on medium-high about 7 minutes until smooth and elastic.

Transfer to a lightly oiled bowl, cover and rise in a warm place about an hour until doubled; or refrigerate overnight and let it warm on the counter about an hour.

Turn onto a medium-floured surface, flour hands and top, and pat very gently to just under an inch thick.

Line two rimmed baking sheets with parchment and dust generously with cornmeal or semolina.

Cut rounds with a floured 2 1/2-inch cutter, flouring between cuts; move them with a bench scraper. Reform the scraps gently without overworking.

Cover loosely and rise in a warm spot about half an hour.

Warm a large skillet slowly over the lowest heat until heat can be felt with a hand hovering over it; cast iron accumulates heat and gets too hot.

Sprinkle the pan with cornmeal or semolina, add three or four muffins, cover and cook 6 to 8 minutes until slightly golden, keeping the lid closed.

Turn, cover and cook about another 6 minutes, adjusting the heat; the first batch is a test.

Clear out the old cornmeal between batches, as it burns and turns bitter; add fresh and repeat, reducing heat or time if they colour too fast (5 minutes per side on the lowest setting worked).

Variation: cook in round cookie cutters as rings for a factory-made shape.

Split with a fork through the middle and serve with butter and jam. Keeps 3 to 5 days or frozen up to 3 months; toast if dry.