The dough is quite sticky.
The finished muffin - very nice eaten as is or toasted as in top
Recipe for English Muffins
2 teaspoons dried yeast granules
1/2 teaspoon sugar
125ml warm milk
350g high grade flour
100g standard flour
rice flour or fine cornmeal
Put the yeast and sugar in a small bowl with half the warm water.
Stir and set aside for a few minutes, then add the remaining water and
Put the flour and salt in a large bowl and use your hand to
mix in the yeast, water and milk mixture. Knead the mixture which will
be sticky, thoroughly in the bowl (or use the dough hook of an electric
Cover the bowl with a damp tea towel and set aside to rise
until more than doubled in bulk. Although this may take only a couple of
hours, the dough can be allowed to rise overnight. Deflate the dough by
pulling it away from the sides of the bowl. Lift it out of the bowl and
divide into 8 pieces.
Drop each piece on to a tray liberally dusted
with rice flour or fine cornmeal and roll them over until well coated.
each piece into a thick disc.
Place the disks on a baking tray and
place another tray on top.
Leave to rest and rise 20 minutes, then
remove top tray.
Place a cast iron griddle or large frying pan over
When only moderately hot place four of the muffins on it
and cook for about ten minutes until light beige on the bottom.
the muffins over and cook the second side for a similar length of time.
the cooked muffins in a dry tea towel while you cook the remaining
Pull apart and eat while still warm.
For toasting pull the
muffins apart and toast on both sides.