English Muffins
serves 4 to 6
| 500gups all-purpose flour | Combine in a large bowl |
| 2 level teaspoons salt | |
| 1 level teaspoon baking powder | |
| 300 ml lukewarm milk | Heat together to lukewarm |
| 1 level teaspoon sugar | |
| 1 1/2 teaspoons granular yeast | Sprinkle on top of milk/sugar mixture and let it sit to proof the yeast |
| 100g butter | melt |
|
| Add milk and butter to the dry ingredients and mix into a soft dough. Knead lightly. Let rise to double. Roll out on a board sprinkled and cut into rounds. Sprinkle top and bottom with s |
| 2-3 tablespoons of dry Cream of Wheatr | Sprinkle pastry board with semolina and roll out muffins to the thickness of a finger. Cut into 3-inch rounds. Let rise to double. Bake on a hot griddle 8 minutes per side. |