Breads Pancakes: English Muffins 10 by Recipe Cottage

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	English Muffins 10

		English Muffins 8 fl oz milk (225 ml) 2 fl oz water (55 ml) 1 teaspoon caster sugar 2 level teaspoons dried yeast a little lard 1 lb strong plain flour (450 g) 1 rounded teaspoon salt a little rice flour or ordinary flour Measure the milk and water into a small saucepan and heat until just hand-hot. Pour it into a jug, add the sugar and dried yeast, mix it with a fork and leave it about 10 minutes to get a real frothy head. Meanwhile sift the flour and salt into a large mixing bowl, make a well in the centre, then pour in the frothy yeast mixture and mix it to a soft dough - it should leave the bowl cleanly, but if it seems a bit sticky add a spot more flour. On the other hand, if it seems a little dry add just a spot more water. Now transfer the dough to a flat surface and knead it for about 10 minutes, by which time it should be very smooth and elastic. The dough can go back into the bowl now, Just slip the bowl inside a large, oiled polythene bag, and leave it in a warm place until the dough has doubled in size. This will take about 45 minutes or longer, depending on the temperature. When the dough has risen, lightly flour the work surface, then tip the dough out and roll it out to about 1/2 inch (1 cm) thick, then using a 3 inch (7.5 cm) plain cutter cut out twelve rounds, re-rolling the dough a couple of times again if it starts to get puffy. Mix the scraps and re-roll to use all the dough up. Now place the muffins on an ungreased, lightly floured baking sheet, sprinkling them with a little flour, then cover with a plastic bag, loosely tied, and leave them to puff up again for about 25 - 35 minutes in a warm place. When they are ready to be cooked, grease a thick-based frying-pan or griddle with just a trace of lard. Then heat the pan over a medium heat, add some muffins and cook them for about 7 minutes on each side, turning the heat down to low as soon as they go in. You'll need to do this in three or four batches, but they can be made well in advance. If you want to serve them in the traditional way, all you do is break them just a little around their waists without opening them, then toast them lightly on both sides. The correct way to eat them is just to pull them apart without cutting and insert a lot of butter. You can store them in an airtight tin for about two days before toasting if you have any left over.