English Muffins

Ingredients: 

• 225ml milk


• 2 tsp (approx 7.5g) dried yeast


• 1 tsp sugar


• 450g flour


• 1 tsp salt


• Sunflower oil for pan

• Prep time: approximately 2 hours


• Cooking time: around 15 minutes

Instructions: 

• Warm the milk gently until warm to the touch, but not boiling.


• Pour milk into a jug or bowl, add sugar and yeast and stir well.  Leave in a warm place for 10-15minutes until it begins to bubble on the surface.


• Sift together the flour and salt.


• Make a well in the middle and add yeast mixture.


• Work into a dough, adding a little water or a little flour if necessary so not too wet or dry.


• Turn onto a lightly floured surface and knead until a smooth dough (I recommend about 10 mins).


• Place back in mixing bowl, cover with a cloth and leave in a warm place until doubled in size (about an hour).


• Roll out the dough until around 1.5cm thick and cut into rounds.  Place on lightly oiled tray and leave to rise for another 30 mins.


• Lightly oil a frying pan and heat gently.


• Cook the muffins in the frying pan for around 7 mins each side.

NOTES:The pan will need to be on a VERY low heat to cook muffins thoroughly and allow them to rise properly.Most recipes I read listed lard instead of oil.  I can't easily get my hands on lard ans it's very bad for you anyway!  I found that a light covering of sunflower oil worked perfectly well.