British · serves 2
English Muffins
Cooked on a griddle, not baked. Split them with a fork, never a knife.
Ingredients
- 7g dried yeast
- 2 tbsp caster sugar
- 300ml lukewarm milk
- 425g plain flour
- 50g butter, melted
- A pinch of sea salt
- Semolina or cornmeal for dusting
Method
- Stir the yeast and sugar into the milk, 5 minutes until foamy.
- Flour, butter, salt and the yeast mixture to a soft dough. A little more milk or flour as needed.
- Knead until smooth and elastic, then prove 1 hour until doubled.
- Knock back, roll to 2cm thick, and cut rounds. Thick — thin dough gives you biscuits, not muffins.
- Dust both sides with semolina and prove 30 minutes.
- Cook on a dry, greased pan on low heat, about 8 minutes a side, until browned and cooked through.
- Split with a fork to keep the rough interior that holds butter.