Mix together 1/2 cup of warm water with the yeast. Let it rest for 10 minutes, until the yeast starts to foam.

In a large bowl mix together flour, salt and sugar. Pour in the yeast mixture along with the rest of the water and milk.

Mix until it forms a dough. Then use your stand mixer with the dough hook hook to knead for 10 minutes. You can also knead by hand for 10 minutes.

The dough will be sticky, remove from the mixer and place in a well oiled bowl. Cover with a towel and let rise for 1 hour, or until it has doubled in size.

Punch the dough down. Turn onto a lightly floured surface and knead for 5 minutes.

Place the dough back in the oiled bowl, cover and let rise for 45 minutes.

Sprinkle cornmeal over a large baking sheet.

Remove dough and divide into 10 equal portions. If you use a kitchen scale, they will be about 100g per ball of dough.

Roll the portions into a ball.

Use your hands to flatten and form into the shape of a traditional English Muffin.

Place on the baking sheet, cover and let rise for 45 minutes.

Heat a griddle or large skillet over medium high heat. Preheat oven to 350º F.

Place pieces of dough on the griddle and cook for about 5 minutes, or until they are golden brown. Flip and cook for another 5 minutes.

Remove from the griddle and place back on the baking sheet. Bake for about 20 minutes or until they are cooked through. The internal temperature will be 200º F when they are fully cooked.

Remove from the oven and allow them to cool.