1. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Line two baking sheets with parchment paper, then sprinkle lightly with semolina flour. Set aside.

2. Heat milk and molasses in a small saucepan over low until warm but not hot (105-110 degrees), then transfer to a medium bowl. Stir in yeast and let sit until foamy, about 5 minutes. Whisk in melted butter and egg.

3. Combine bread flour, salt, and baking soda in the bowl of a stand mixer fitted with a dough hook. Add milk mixture, then mix on low until flour is incorporated, scraping down sides of bowl as needed. Increase speed to medium and mix until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes.

4. Scrape dough onto a lightly floured surface and knead for 1 minute. Transfer to an oiled bowl and coat top of dough lightly with cooking spray, then cover and let rise in a warm spot until doubled in size, about 1 hour.

5. Punch down dough and turn out onto a lightly floured surface. Roll into a rough rectangle 3/4" thick, then cut into 3"-diameter rounds using a cookie cutter. Space rounds 2" apart on prepared baking sheets, then coat with cooking spray and cover lightly with plastic wrap. Let rise until puffed and nearly doubled in size, about 1 more hour.

6. Heat oil in a large nonstick skillet over low until shimmering. Transfer three or four rounds to pan with a spatula, then cook until lightly browned on both sides, about 2 minutes per side. Return to baking sheet and repeat with remaining dough, adding more oil as needed.

7. Bake until puffed and cooked through (centers should register 200 degrees), about 10 minutes, rotating baking sheets halfway through. Transfer English muffins to a wire rack and let cool at least 10 minutes before serving. Store in an airtight container for up to 4 days or freeze for up to 1 month.

Hannaford fresh Magazine, May-June 2022