English Muffins

1. In a mixing bowl, fitted with dough hook attachment, combine the dry yeast with the lukewarm water and stir until fully dissolved.
2. Warm up buttermilk so it won’t be chilled and add to yeast mixture.
3. Add all the dry ingredients to the yeast slurry and begin to mix on medium speed until all is combined, 3-4 min.
4. Gradually add the room temperature butter and continue to mix on medium speed for 7-8 min or until the dough begins to slowly adhere to the hook. It will be loose and tacky to the touch.
5. Spray a bowl with the vegetable spray and place the dough inside of this bowl so it can proof.
6. After dough has properly proofed, punch it down and keep in the refrigerator to chill and to make it easier for handling.
7. Roll dough out to 2cm thickness and cut with a round cutter to desired size.
8. Pat both sides onto a thinly layered surface of corn meal and place onto a sheet pan.
9. Allow to proof until tender
10. Bake at 350F for 10 min.
11. After 10 min. carefully flip each English Muffin over and continue to bake for an additional 10 min. at 325F or until done golden in color.

Hollandaise Sauce

1. In a shallow pan reduce vinegar with shallots and peppercorns until almost dry
2. Combine egg yolks and water in a double boiler, cook while continually whisking in a figure eight motion to incorporate air until mixture reaches the ribbon stage.
3. Remove from heat and add clarified butter slowly while emulsifying with a whisk.
4. Add lemon juice, shallot reduction and salt to taste, strain and serve

To Serve

1. Poach an egg and serve on warm english muffins with Hollandaise sauce and bacon, if desired.