Inspired by episode two of the Great British Bake Off, here’s our recipe for English muffins. Simply spread with butter and the jam of your choice – we like strawberry!
Serves: makes 16 muffins, time – 3 hours.
Place milk in a mixing bowl, or the bowl of a food mixer – with the paddle attachment fitted. Sprinkle the yeast over the top.
Let the mixture sit for 10 minutes and then add the butter, salt, sugar, egg, and flour.
Mix on low until the flour is incorporated and then switch to medium and beat for 5 minutes – the dough should be very soft and sticky.
Scrape dough out into an oiled bowl and cover. Let it rise for about 2 hours.
Keep your hands well oiled to prevent the dough from sticking and pinch golf ball sized pieces of dough off, form a ball, and place on a griddle pan that is generously dusted with cornmeal.
Lightly press down on the balls once on the pan.
Let rest for 20 minutes.
Turn burner or grill to medium low and cook until golden brown, about 12 minutes on each side.
Carefully transfer the second batch to the griddle so as not to deflate them and cook until done.
Let cool completely on a rack before splitting open.
Muffins will keep fresh for a few days and will freeze well.