"English" Muffins:
1 Lb All-purpose or bread flour:
1 T Salt:
1 1/2 Tb Dry yeast:
1 T Sugar:
8 Fl Warm milk and water:
2 Oz Butter, melted:
Procedure
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in 1/4 pt of the warm milk and water.
Leave to froth, then mix in the fat.
Stir all the liquid into the warm flour and beat
well until smooth and elastic.
Cover and prove in a warm place for 50 mins or
until doubled in bulk. Turn onto a well-floured
board and knead, working a little more flour
if necessary to make the dough easier to shape.
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.
Put onto a greased baking sheet.
Cover and put in a warm place to prove for 30-40 mins
or until springy to the touch. Leave room for expansion
and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the
bakestone lightly. Lift the muffins carefully onto
the bakestone and cook over very moderate heat
for 8-10 mins until pale gold underneath. Turn
and cook the other side. Wrap in a cloth and keep
warm if cooking in batches. To serve, insert a knife
in the side, pull the top and bottom slightly apart,
and insert slivers of butter.
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