An english muffin is little more than an overgrown pancake and about as easy to make.
There are english muffin recipes that use baking powder or soda that take less time to make. They are tasty, but this version is especially satisfying.
Combine 285 grams of flour, 220 (up to 270) grams of warm (100°F) milk or buttermilk, 1/2 tablespoon of sugar, 1/4 teaspoon of salt, 1 1/4 teaspoon of instant yeast, and 1 tablespoon of melted butter. Mix until a dough forms: about 8-10 minutes.
Why such a range on the milk? Depends on many things. High gluten, very dry flour will require more liquid than moister all purpose flour. Add the minimum, mix, and add more until the dough is slightly sticky yet velvety soft.
The dough should pass the "windowpane test". Place the dough in an oiled bowl and allow to rise for about an hour or until doubled.
Cook for about 5 minutes on each side and then transfer to the oven to finish the cooking. Bake for 5-10 minutes in the oven.