English Muffins

By krystallondon

My interest in bread making is still strong and today was the turn of trying English muffins. I love them lightly toasted then slathered in butter. Very much comfort food. The soup season is just around the corner and I got the idea for this soup from a Mark Sargent soup recipe. I was pleased how this soup worked out. It is perfect and warming, but still with the taste of summer and perfect with a couple of muffins. Like most of my bread baking keep an eyeout for it on Yeastspotting.

Ingredients

• 110 ml milk
• 25 ml water
• 1 tsp dried yeast
• large pinch of sugar
• 225 g strong white flour
• pinch of salt
• polenta for dusting

Details

Servings 8

Preparation

Step 1

1) Heat milk, water and sugar into a saucepan until hand hot. Stir in yeast and leave for 15 min to allow a froth to develop on the top.

2) In a large bowl pour yeast mix into flour & polenta and mix until you have a dough. Knead dough for 2 min in mixer (10 min by hand)until you have a soft elastic dough. Place in an oiled bowl and cover with clingfilm. Leave in a warm place to rise for an hour.

3) Knock back dough then roll out until about 1cm thick. Using and 8cm cutter (or large wine glass!) cut out rounds and place on a baking sheet that has been sprinkled with a small amount of polenta. Once all of the rounds have been cut dust the top of the dough with more polenta. Cover with a tea towel and leave in a warm place for 30 min.

4) Heat a heavy based frying pan to low/med. If not using a non-stick pan melt a small amount of butter in the pan. Cook the muffins in batches for 7 min each side. While cooking the rest of the muffins place the cooked muffins under a tea towel to keep warm. If you can, leave for 5-10 min before slathering in butter and eating.