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300g strong white flour
1 sachet of dried yeast
1 teaspoon salt
1 tbspoon caster sugar
15g soft, small butter cubes
1 free range egg, lightly beaten
170ml milk
oil, for greasing
15g semolina and extra flour (dusting)
The English muffins are not very well known to us Dutchies. With which bread type we can compare them, we do not really know, but have you eaten them once then you do not forget them. They are very tasty, especially when they are home baked. This easy recipe from Great Britain's most famous bread baker Paul Hollywood, is easy to make. But naturally a dough must rise and that takes the most time.
How to make English Muffins
Place flour in a bowl, yeast and salt on opposite sides.
Add the butter cubes and the sugar to the bowl as well.
Finally add the egg and the milk to the content of the bowl.
Mix all ingredients together with the dough hook on the mixer.
Mix until all is combined.
Sprinkle flour and tip the dough out.
Grease a clean bowl with some oil.
Sprinkle some flour on your hands because the dough is very sticky and must be kneaded for approximately 10 minutes.
Preheat the oven to the lowest temperature.
Roll the dough in a ball and let it rise in the oven for 1 hour.
After 1 hour the dough should be doubled in size.
Sprinkle some flour and polenta onto the baking mat.
Tip the dough out of the bowl onto the dusted baking mat.
Roll out the dough to approximately 2.5 cm.
Cut out 8 circles of +/- 9cm in diameter.
Dust waxed paper and muffins with polenta.
Let the muffins rise in the oven for another half hour.
Bake the muffins on the preheated griddle on low heat.
Bake for approximately 5-6 minutes on each side.
Until the muffins are golden brown with pretty stripes.
The English muffins taste deliciously good together with the orange marmalade we made yesterday. But tomorrow we make Eggs Florentine - recipe by Sophie Dahl - which taste exceptionally well on the English muffins.
Enjoy!