Ingredients
| 3 to 3-1/4 cups | bread flour | | 1 tbsp. | sugar | | 1 pkg. | (1/4 oz.) active dry yeast (1 Tbs.) | | 1 tsp. | salt | | 3/4 cup | water (120 to 130 F) | | 2 tbsp. | canola oil | | 1 | egg | | 1 tbsp. | cider vinegar | | 1/2 cup | shredded cheddar cheese | | 4 tbsp. | cornmeal, divided |
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Instructions
In a mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes.
Roll dough to about 1/2 inch thickness. Cut with a 3 inch round cutter. Roll scraps if desired. Coat baking sheets with nonstick cooking spray and sprinkle with 2 Tablespoons cornmeal. Place muffins 2 inches apart on prepared pan. Sprinkle tops with remaining cornmeal. Cover and let rise until doubled, about 1 hour.
Heat an ungreased griddle or electric skillet to 325 F. Cook muffins for 20 to 25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired. Yield: about 16 muffins.
Taste of Home
Author's Comments
These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they’re split and toasted. Enjoy them for breakfast or brunch.
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