Easy English Muffins

Place 1/4 cup flour yeast and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt egg white remaining 1 3/4 cup flour and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled about 2 hours.

Pull dough gently from sides of bowl stirring slightly and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled about 1 to 1 1/2 hours.

Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side 5 or 6 minutes. Turn and brown the other side 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).

Split cooled muffins with a fork inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.