English muffins recipe

  1. Put the flour and salt in a large bowl and rub in the butter.
  2. Stir in the milk and yeast and mix to form a soft dough.
  3. Put the dough on a flat work surface and knead for 10 minutes until smooth and silky.
  4. Put the dough back into a clean bowl, cover with cling film and leave to rise in a warm place for about 1-2 hours until roughly doubled in size.
  5. Build up the fire in the oven until it is about 190C/375F which will take about 45 minutes.
  6. When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
  7. When the dough has risen, knead it briefly to remove the gas.
  8. Divide into 8 or 10 pieces and shape into round rolls.
  9. Flatten each roll with the flat of your hand until they are about 1cm/1/2 inch thick.
  10. Put the rounds of dough on to a baking sheet, liberally dusted with fine polenta.
  11. Leave to rise a second time for about 20 minutes.
  12. Open the oven door and put the tray of muffins into the oven.
  13. Close the door and bake the muffins for 3-4 minutes.
  14. Wearing your oven gloves, open the oven door and take out the baking sheet and quickly flip the muffins over with a palette knife.
  15. Put the baking sheet of muffins back in the oven and shut the door.
  16. Bake for another 3-4 minutes until they are golden brown and risen.
  17. Open the oven door and take the tray of muffins out of the oven and cool them on a wire rack, covered with a clean towel to prevent them becoming crusty.
  18. Serve the muffins warm, split in half with butter and jam for afternoon tea or toasted as a base for Eggs Benedict.

white flour, salt, butter, yeast, milk, polenta

Taken from www.lovefood.com/guide/recipes/17051/english-muffins-recipe (may not work)

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