English Muffins

Ingredients

450g bread flour (sifted)

1 1/2 tsp salt

350ml-375ml milk

1/2 tsp caster sugar

15g instant active yeast

1 tbsp meted butter or olive oil

semolina for dusting.

Method

1. Generously flour a non-stick baking sheet. Put flour, yeast, salt, sugar into a mixer bowl and mix till all well blended.

2. Now stir in the milk and oil alternately till the dough is not too wet using speed 2 only. Keep kneading at speed 2 till the mixer bowl surface s clean for 10-15 minutes.

3. Remove the dough from the hook and roll into a ball. Cover with clear film and leave to rise in a warm place for 1 hour or double it's size.

4. Turn out the dough on a well floured surface and knock back. Roll out to about 1cm thick. Using a floured 7.5cm cutter, cut out about 9 rounds.

5. Dust with semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place for about 30 minutes or doubled in bulk.

6. Baked at 180c for 20 minutes or till cooked.

Tips: Perfect to serve warm, split open and buttered for afternoon tea or topped with ham and eggs for brunch.

Equipment used: KitchenAid Artisan Mixer: KSM150