English Muffins

Gather the ingredients.

In a large mixing bowl, gently whisk together the warm water, warm soy milk, sugar, and yeast to dissolve the sugar. Let stand for 5 minutes or until foamy. Meanwhile, sift together the flour and salt in another bowl.

Mix the melted soy margarine into the yeast mixture, taking care that your margarine is lukewarm and not hot. Add the flour mixture in several additions, until forming a soft, though not sticky, dough. Knead just until elastic, then return to a lightly oiled bowl and cover for 1 hour to 1 1/2 hour, or until doubled in bulk.

Line a large baking sheet with parchment paper and sprinkle the parchment paper generously with cornmeal. Punch down the dough, but do not over-knead. Turn the dough out onto a clean work surface, and using a lightly-floured round biscuit cutter, cut the dough into circles, placing the muffins on the prepared sheet as your work. Cover loosely with a clean dish towel and let rise for 30 to 40 minutes.

Heat a lightly oiled griddle to 300 °F, or over low heat. Carefully place the muffins on the griddle, and cook for 10 minutes on each side, or until lightly browned. Transfer English muffins to a wire cooling rack to cool.

Enjoy!