Classic English Muffins

6 Ingredients

Number of servings

1teaspoons dried yeast
460grams strong white bread flour (save 10g for dusting)
1teaspoons salt
35grams unsalted butter, melted (save 10g for greasing)
10milliliter vegetable oil (for greasing)
25grams ground rice

Nutrition per serving

10% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

First popular in the 18th century, this traditional English teatime bread crossed the Atlantic to become an American breakfast staple.

Method

Step 1 of 4

Pour 300ml lukewarm water into a bowl, sprinkle over the yeast, and leave for 5 minutes to dissolve, stirring once. Mix the flour and salt in a large bowl. Make a well and pour in the yeast mixture and melted butter. Gradually draw in the flour to form a soft, pliable dough.

Step 2 of 4

Knead the dough on a lightly floured surface for 5 minutes. Shape it into a ball and place in a large greased bowl. Cover with oiled cling film and leave in a warm place for 1 hour or until doubled in size.

Step 3 of 4

Lay a tea towel on a tray, and scatter with most of the ground rice. Turn the dough out onto a floured surface, knead briefly, and divide it into 10 balls. Place the balls on the towel and press them into flattish rounds. Sprinkle with the rest of the ground rice, and cover with another tea towel. Leave to prove for 20-30 minutes until risen.

Step 4 of 4

Heat a large, lidded frying pan and cook the muffins in batches. Cover with the lid and cook very gently for 10-12 minutes or until they puff up and the undersides are golden and toasted. Turn over and cook for 3-4 minutes or until golden underneath. Cool on a wire rack. Muffins are great split, toasted, and spread with butter and jam, or as the base for eggs Benedict.