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


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.