English Muffins

www.shropshirebreakfast.co.uk

I use English Muffins quite a lot at the B&B. They're an essential in Eggs Benedict, Eggs Royale and Eggs Florentine ( recipes to follow ). They also work rather nicely toasted, liberally buttered & topped with scrambled eggs & smoked salmon.

Normally I buy them from the shops but yesterday I decided to have a go at making them and they turned out very well.

I made these using the dough setting of my bread machine, but you could, of course, do them by hand or in a mixer. If you're doing by hand or mixer make sure the milk & water are warm.

1.5 tsp fast action dried yeast
1 lb strong plain bread flour ( I like Hovis Extra Strong flour )
1.5 tsp salt
1.5 tsp sugar
2oz soft butter
4 floz milk
4 floz water

Add ingredients to the bread machine, as specified by the instruction manual. For my Panasonic it's the yeast first, then the flour then the rest of the ingredients. Set on the white bread dough setting.

If you're making by hand mix to a soft dough then knead till the dough is elastic & smooth. Leave for an hour in an oiled bowl in a warm place till the dough has doubled in size.

Or if you're using the bread machine, wait for the ping!

Knock the dough down & split into 8 equal size balls. I then use a large pastry cutter to get 8 circles of dough with straighish sides.

Put onto a greased baking tray & cover with oiled cling film & leave to rise in a warm place for about 30 minutes till doubled in size.

Preheat a large heavy frying pan on a medium heat, brush with oil, then carefully transfer 2-4 muffins across depending on the size of your pan. Cook for about 10 minutes until golden, then flip & cook for another 8-10 minutes. Put on a baking tray to cool or eat warm!

If you leave them to cool, they're best toasted when you're to eat them. They also freeze very well.

www.shropshirebreakfast.co.uk