english muffins

How To Make english muffins

• 1

  Sift the flour and salt into a bowl and leave in a warm place.
• 2

  Dissolve the yeast and sugar in 1/2 cup of the warm milk and water.
• 3

  Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic.
• 4

  Cover and prove in a warm place for 50 minutes or until doubled in bulk.
• 5

  Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• 6

  Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides.
• 7

  Put onto a greased baking sheet and cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch.
• 8

  Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.
• 9

  Warm and grease the bakestone lightly and lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
• 10

  Turn and cook the other side.
• 11

  Wrap in a cloth and keep warm if cooking in batches.
• 12

  To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. These are strongly recommended.
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