English Muffins

Not to be mistaken for American muffins which have a a more cakey texture. English muffins are closer to bread except they're cooked on a griddle ... not to be mistaken for griddle cakes which are closer to the pancakes we are all so familiar with. Confused? Sorry ...

Think eggs benedict. There you go. Also great on its own, toasted and eaten with a good slab of butter. Yummers!

Makes about 8

INGREDIENTS

3 cups bread flour

3/4 cup plain flour

3 1/2 tsp coarse salt, lightly crushed / ground

2 1/2 tsp active dry yeast

1/2 tsp sugar

1 cup lukewarm water

2/3 cup lukewarm milk

flour for dusting

cornmeal for dusting

METHOD

Mix the flours and salt together in a large mixing bowl.

Mix yeast and sugar with half (1/2 cup) of the lukewarm water and let stand until foamy, about 15 mins.

Make a well in the flour. Add the yeast mixture, the remaining 1/2 cup lukewarm water and 2/3 cup milk. Mix to get a very soft, slightly sticky dough.

Turn out dough onto floured surface and knead for abut 10 mins until dough is soft, elastic and smooth and no longer sticky. Shape into a ball.

Place dough in bowl and cover with a damp dish towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Punch down dough and knead again for about 5 mins. Return and rest the dough in the bowl for another 30 mins.

Divide dough into 8 pieces. Place onto baking sheets dusted with flour and cornmeal. Sprinkle the top with more cornmeal or flour. Cover with a damp dish towel and let rise in a warm place for 30 mins.

Heat a griddle or a non-stick pan over moderate heat until moderately hot. Place muffins, 2 or 3 at a time, depending on how large your griddle/pan is, and cook 10 - 12 mins until the undersides are golden brown. Turn muffins over and cook for another 10 - 12 mins until golden brown. Wipe out the pan and continue cooking the remaining muffins.

Eat warm, split, toasted and buttered. Freezes well.