Rye Free Vegan English Muffins

Total time2 hr 5 min

Prep time20 min

Cook time30 min

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Ingredients

8 servings

For the dough

1 cup plant-based milk
Blue Diamond Almond Breeze Original Almond Milk Almond Breeze Original Shelf Stable Almond Milk - 32 Oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK Planet Oat® Extra Creamy Original Oat Milk So Delicious Dairy Free Organic Unsweetened Coconut Milk
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1 tsp cane sugar
2 ¼ tsp active dry yeast (1 standard packet)
2 cups all-purpose flour, plus more for dusting
½ tsp salt
1 tbsp vegan butter, melted

For cooking

2 tbsp cornmeal, for dusting
1 tsp neutral oil, for greasing

Instructions

1
Warm the plant-based milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 5–10 minutes, until the mixture is foamy and fragrant.
2
Add the melted vegan butter to the yeast mixture. Add the flour and salt, then stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and slightly tacky but no longer sticky.

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