English Muffins, recipe from http://bellsinthecountrycooking.blogspot.com
4¼ cups plain flour
1 sachet (2 tsp) instant yeast
½ tsp sugar
1 tsp salt
2 cups warm milk
1 egg beaten
Dust 2 oven trays with flour
In a large bowl combine the instant yeast, sugar, flour and salt.
In a small pan, melt the butter then add the milk and heat gently.
The liquid should be warm but not hot.
If you are not sure, hold your little finger in it and count to 10. If it’s uncomfortably hot by the time you get to 10 allow it to cool a little, if it doesn’t feel warm at all, heat it up.
Make a well in the center of the flour and pour in the egg and the butter and milk mixture.
Use a large metal spoon to mix to a soft dough.
Knead lightly for 2 minutes then place into a large greased bowl and allow to rise.
Either by setting aside in a warm place until doubled or by using the microwave method.
Pre heat the oven to 190°C
When the dough has doubled in size knead it lightly and roll on a floured bench to 1 cm thickness.
Cut into circles using a large cutter (I use my favourite “tuna tin” cutter to make 10cm circles).
Re roll the trimmings and you should end up with 15 muffins. Place on floured trays and rest for 10 minutes.
Bake them for 7 minutes then turn them over and bake a further 7 minutes, until lightly golden.
To serve split muffins in half and toast lightly, top with jam, honey, ham or whatever else you fancy.
Cook’s Tip: If you are planning on freezing the muffins, split them first, they’ll defrost quicker.