• ½ cup water (118ml) • ½ cup milk (118ml) • 2 ½ teaspoons active dry yeast • 2 Tablespoons granulated sugar (25g) • ¾ teaspoon salt • 3 Tablespoons unsalted butter melted • 1 large egg lightly beaten, room temperature preferred • 2 cups all-purpose or bread flour (250g) For Cooking • 3 Tablespoons unsalted butter •2 Tablespoons cornmeal (optional)

Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between  105-115F (40-46C). 

Pour into a large mixing bowl and add yeast and a teaspoon  of your sugar. Stir and let sit until foamy, approximately  5-10 minutes.

Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined. Cover and place in a warm, draft-free place to rise for 30 minutes.

Place a skillet over medium/low heat and melt ½ Tablespoon of butter.  Then, dust a parchment paper lined baking sheet with the cornmeal.  Set aside.

Once butter is melted and skillet is warm, place two English muffin rings on the pan and portion approx. ⅓ of the batter into the center of the ring.

Cook until golden brown then remove the ring and carefully flip. Cook until golden brown  on the other side and then remove to cornmeal-dusted baking sheet.

Use a paper towel to (carefully) wipe the pan clean and then repeat (starting by melting ½ Tbsp butter) until you have cooked all of your batter, 

Transfer baking sheet to oven  (350 degrees) and cook  10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool, then enjoy!