English Muffins

Recipe by skat5762
READY IN: 3hrs 8mins
YIELD: 12 muffins




  • Sift the flour and salt into a bowl and leave in a warm place.
  • Dissolve the yeast and sugar in warm milk.
  • Let froth, then mix in the butter.
  • Stir all the liquid into the warm flour and beat well until smooth and elastic.
  • Cover and proof in a warm place for 50 minutes or until doubled in bulk.
  • Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
  • Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
  • Shape each one into a round with straight sides.
  • Put onto a greased baking sheet.
  • Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
  • Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
  • Warm and grease the bakestone lightly.
  • Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
  • Turn and cook the other side.
  • Wrap in a cloth and keep warm if cooking in batches.
  • To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
  • Apple butter ain't bad either.
  • Enjoy.