Step 1: In a large bowl, combine the warm milk, yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This activates the yeast.
Step 2: In a separate medium bowl, whisk together the bread flour and salt. Add the melted butter to the activated yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer (with dough hook) until a shaggy dough forms.
Step 3: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough will be slightly sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
Step 4: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. This is the first proofing for this english muffin recipe.
Step 5: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it to about 1/2-inch thickness. Using a 3-inch round cutter (or a clean glass rim), cut out 12 English muffins. Re-roll scraps as needed. Sprinkle a baking sheet lightly with cornmeal and place the cut muffins on it, leaving some space between them. Sprinkle more cornmeal on top.
Step 6: Cover the baking sheet loosely with plastic wrap or a kitchen towel and let the muffins rise again for 30-45 minutes, or until puffy. This second rise is crucial for the perfect texture.
Step 7: Heat a large, heavy-bottomed skillet or griddle over medium-low heat. Do not grease the pan. Cook the English muffins in batches for 6-8 minutes per side, or until deeply golden brown and cooked through. They should have a slightly firm spring when pressed. Adjust heat as necessary to prevent burning while ensuring they cook completely.
Step 8: Transfer cooked muffins to a wire rack to cool completely. Once cool, you can split them with a fork, toast, and enjoy! For storage, these homemade delights can be kept in an airtight glass food storage container at room temperature for a few days, or frozen for longer.