English Muffins

Name: English Muffins
Yield: 16
Ingredients: ¼ Packet of yeast; 50 g butter; 300 ml semi-skimmed milk; 1 tsp salt; 2 tbsp caster sugar; ½ tsp baking soda; 1 kilo wheat flour; 50 g polenta

English muffins are the classic serve for Eggs Benedict and other delicious brunch dishes. Bake or fry the muffin a little, before serving!

Ingredients

Packet of yeast	¼
Butter	50 g
Semi-skimmed milk	300 ml
Salt	1 tsp
Caster sugar	2 tbsp
Baking soda	½ tsp
Wheat flour	1 kilo
Polenta	50 g

Instructions

Step 1

Melt the butter. Add the milk and allow to cool to about 37 °C. Stir the yeast into the bowl of milk. Add salt, sugar, baking soda and flour, until a smooth dough. Let rest, covered for about 45 minutes.

Step 2

Roll out the dough on a floured workbench, till about 2 cm thick. Cut out rounds about 10 cm in diameter, preferably with a pastry cutter. The leftover dough can be rolled out again until there is almost no dough left and the last bit you can shape into a circle with your hands.

Step 3

Spray each piece with water, preferably in a spray bottle, on both sides, and turn them into the polenta. Put them on a baking tray lined with baking paper and rest for about 20 minutes.