English Muffins

• 3 cups unbleached white bread flour
• 1 1/2 teaspoons salt
• 1 1/2 cups lukewarm milk
• 1/2 teaspoon sugar
• 1/2 ounce yeast
• 1 tablespoon melted butter or 1 tablespoon olive oil
• semolina or cornmeal, for dusting

1. Generously flour a non-stick baking sheet. Very lightly grease a griddle. Sift the flour and salt together into a large bowl and make a well in the center. Blend 5 fl oz of the milk, sugar and yeast together. Let stand 5 minutes. Stir in the remaining milk and butter or oil.
2. Add the yeast mixture to the center of the flour and beat together for 4-5 minutes until smooth and elastic. The dough will be soft but just hold its shape. Cover with lightly oiled clear film and leave to rise, in a warm place for 45-60 minutes, or until doubled in bulk.
3. Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
4. Dust with rice flour or semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place, for about 20-30 minutes.
5. Warm the griddle to a medium heat. Carefully transfer the muffins in batches to the griddle. Cook slowly for about 7 minutes on each side or until golden brown. Transfer to a wire rack to cool.

unbleached white bread flour, salt, milk, sugar, yeast, butter, cornmeal

Taken from www.food.com/recipe/english-muffins-158109 (may not work)