- 2lb Strong flour
- 2 tsp Salt
- 16 fl oz Milk
- 4 fl oz Water
- 2 tsp Caster sugar
- 2 tsp Yeast
english muffins
Ingredients
Method
Method
Heat milk and water in pot until hand hot.
Add yeast and sugar, mix well and leave to react for 10 minutes.
Sift flour and salt into a bowl and make a well in the center.
Add yeast liquid and mix well. If too wet, add more flour, if too dry, add more water.
Knead well for 10 minutes then leave for 45mins to prove.
Knock back the dough and roll out flat to 1cm. Cut out rounds using 7.5cm cutter and place on floured tray. Leave to prove further 25mins.
Cook on low heated griddle or pan for approx 7mins each side.
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