We enjoy breakfast at our house. English muffins are always a treat, however, the store bought muffins seem to get thinner every year. This recipe will give you control over how thick your final product is. Ingredients: 1 3/4 cups lukewarm milk 3 tablespoons softened butter 1 1/4 teaspoons salt 2 tablespoons sugar 1 large egg, lightly beaten 4 cups bread flour 1/2 cup wheat flour 2 teaspoons instant yeast cornmeal for dusting griddle Begin by mixing all ingredients in your stand mixer. I use the flat paddle and mix until shiny. Then change to the dough hook and knead for about 5 minutes. Remove dough and place it in a well oiled bowl . It will be sticky. Cover and allow to rise about 2 hours. Lightly punch down and divide into 16 equal dough balls. Cover and allow to rest about 15 minutes. Place a few balls on a grill preheated to medium low. Toast on for 10 to 15 minutes, until bottoms are nicely browned. Flip and toast other side. Internal tempe