English Muffins

Mix

1/4 cup warm water

1 tablespoon yeast

Pinch of sugar

Let rest someplace warm until foamy

Melt

1 1/4 cup milk

2 tablespoons butter

Knead all of the above together with

4 to 4 1/2 cups unbleached all-purpose flour

2 teaspoons salt (or less if you used salted butter)

1 egg

Cover and let it rise until doubled

Place a sheet of parchment paper on the counter

Put half the dough on this and push it flat with your hands

Then place another sheet of parchment paper over this

Roll it out until it's about once inch thick

Cut it with a large, round cutter, glass, or whatever you have

Re-form and re-roll the dough until it is all cut

Warm a cast-iron skillet and then reduce to low heat

Add the muffins to the pre-heated pan

Flip once they are golden on one side

If you cut them extra thick, then flip them on the edge and brown them all the way around to ensure they cook through to the center.