English Muffins Recipe

Ingredients

1. Place the milk and water in a small saucepan and heat until just hot enough that you can place your finger in it without burning. Remove from the heat, add the sugar and dried yeast, mix with a fork and leave about 10 minutes until frothy.
    

2. Sift the flour and salt into a large mixing bowl, make a well in the centre, then pour in the yeast mixture and mix it to a soft dough which leaves the bowl cleanly, adding a little extra flour if necessary.
    

3. Transfer the dough to a lightly floured work surface and knead for about 10 minutes until very smooth and elastic.
    

4. Return the dough to the mixing bowl, cover with a damp cloth or clingfilm and leave it in a warm place for about 45 minutes until doubled in size.
    

5. Once risen, transfer the dough to a lightly floured work surface, roll it out to about 1cm/½ inch thick, then cut into 12 rounds using a 7.5cm/3 inch plain cutter.
    

6. Place the muffins on a lightly floured baking sheet, sprinkle with a little flour and leave them to rise again in a warm place for 30 minutes.
    

7. Once risen, grease a heavy based frying pan or griddle with just a smear of lard, heat the pan over a medium heat until hot, reduce the heat to low then add as many muffins as the pan or griddle can take without them touching and cook for about 7 minutes on each side. Once cooked, transfer to a wire rack and repeat with the remaining muffins.