English Muffins

From a British cooking site. My search for a good homemade recipe for english muffins ended with this one. Sure beats the heck out of the purchased ones.

• Ready In: 1 hr 44 mins
• Yields: 9 muffins

Ingredients

• 3  cups  unbleached white bread flour
• 1 1⁄2 teaspoons salt
• 1 1⁄2 cups  lukewarm milk
• 1⁄2 teaspoon sugar
• 1⁄2 ounce  yeast
• 1  tablespoon  melted butter or 1  tablespoon olive oil
•  rice flour or  semolina or  cornmeal, for dusting

Directions

1. Generously flour a non-stick baking sheet. Very lightly grease a griddle. Sift the flour and salt together into a large bowl and make a well in the center. Blend 5 fl oz of the milk, sugar and yeast together. Let stand 5 minutes. Stir in the remaining milk and butter or oil.
2. Add the yeast mixture to the center of the flour and beat together for 4-5 minutes until smooth and elastic. The dough will be soft but just hold its shape. Cover with lightly oiled clear film and leave to rise, in a warm place for 45-60 minutes, or until doubled in bulk.
3. Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
4. Dust with rice flour or semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place, for about 20-30 minutes.
5. Warm the griddle to a medium heat. Carefully transfer the muffins in batches to the griddle. Cook slowly for about 7 minutes on each side or until golden brown. Transfer to a wire rack to cool.