English Muffins

Shopping list

• 350 g bread flour

  Sub
• 25 g butter — softened

  Sub
• 1 teaspoon salt

  Sub
• 1 tablespoon caster sugar

  Sub
• 7 g dried yeast

  Sub
• 1 cup warm milk

  Sub
• 1 Unit large egg — beaten

  Sub
• 60 g semolina

  Sub

Step by step

1. 1

   Whizz flour and butter to breadcrumbs, or rub together by hand.

2. 2

   Add the yeast, salt and sugar and then the milk and beaten egg.

3. 3

   Use the dough hook on low for 7 minutes or knead by hand for 10 minutes until shiny and smooth.

4. 4

   With a small amount of grease at the base, proof your dough in a bowl for 2 hours or until it has doubled in size.

5. 5

   Lightly knock back and then roll to 1 inch thick maximum. Dust the cutter and make about 12 rounds.

6. 6

   Place on a floured baking sheet and then proof again for 20 minutes.

7. 7

   Preheat the oven to 160 fan / 180 / Gas mark 4.

8. 8

   Heat two large frying pans to a low heat. Dust the semolina over the muffins and cook them for about 8 minutes on each side.

9. 9

   Then place in the oven for 10 minutes.

10. 10

    Place on a wire rack to cool.