Freshly Milled Flour English Muffin

Freshly milled flour English muffins
2 3/4- 3 cups of hard white wheat flour (or any grain)
2 1/2 Tsp yeast
1Tsp Real salt
2 Tbsp. honey granules or sweetener of choice
1 heaping Tbsp. lecithin
3/4 cup milk
1/2 cup water
3 Tbsp. butter heated
1 egg
cornmeal for dusting
Warm water, milk, butter to around 110 degrees and add to the bowl of your mixer. Add honey granules and yeast to liquid in bowl, give it a quick mix and let activate. Mill flour and add 1 cup to bowl. Add remaining ingredients to bowl then add the rest of flour. Let mix for 1 min before deciding if it needs a bit more flour. Refer to the consistency of dough in video. Remember it should be very loose and wet. Let kneed for 8 mins, transfer to a well oiled bowl and let rise for 1 hour.
Do not deflate dough after first rise. Flour the counter, turn out dough from bowl, flour top of dough.
Prepare a cookie sheet with parchment paper or other nonstick method, sprinkle corn meal on sheet.
Very gently press dough into a 1/2 to 3/4 inch even circle.
Use a 3 inch circular cookie or biscuit cutter to make English muffing, Gently transfer muffin to prepared cookie sheet, sprinkle tops with corn meal.
Shape remaining dough as best as you can into a muffin shape.
Cover Cookie sheets and let rise 30 mins.
Preheat a pan to low heat, place muffins in gently, cook 5-6 mins on one side until golden brown turn and cook 4-5 mins.
Open English muffins only with a fork and enjoy! :)
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