Fluffy English Muffins

In a large bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of sugar, 1 teaspoon of salt, and 2 1/4 teaspoons of instant yeast.

In a separate bowl, warm 1 1/2 cups of milk to about 110°F (43°C). Add 4 tablespoons of melted butter and 1 large egg to the milk.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until it is smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thickness. Use a 3-inch cookie cutter or biscuit cutter to cut out circles.

Place the circles on a baking sheet lined with parchment paper. Sprinkle the tops with cornmeal. Cover with a clean kitchen towel and let rise for 30 minutes.

Heat a lightly oiled griddle or large skillet over medium heat. Cook the muffins for 6-8 minutes per side, or until golden brown and cooked through.

Let the muffins cool slightly before splitting and serving.