English Muffins

Serves 4
Time 2 hours 30 minutes (including proving time)


1 tbsp butter
1 cup milk
1 tbsp dried yeast
1 ½ cup bread and pizza flour
1 tsp baking soda
½ tsp castor sugar
½ tsp salt 


Flour for dusting
Semolina for dusting


Warm milk and butter, around 36/37C.
Place all of the dry ingredients in a large bowl, stir to combine. Add the wet ingredients to the dry and stir through, using a wooden spoon. The dough will be a little sticky.
Cover with cling film and allow to prove in a warm place for 40 minutes.
Dust a clean board with flour. Pour the proven dough on to the flour and gently knock it around. Divide the dough into 4.
Dust with flour and in your hands gently fold the dough underneath itself  to form a ball. Place on a baking tray that has been dusted with semolina.
Allow to prove for an hour in a warm spot.
Use a spatula to gently lift the dough from the tray and place in a non stick pan over low heat. Cook until golden brown on both sides.