English Muffins

Ingredients

• 3 ⅔ cups white bread four + extra for dusting
• 1 envelope active dry yeast (2 ¼ teaspoons)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup lukewarm water
• ⅔ cup plain yogurt
• semolina, for sprinkling
• sunflower, oil for brushing

Directions

1. Sift the flour (3 ⅔ cups) into a bowl and stir in the following:
   1. yeast (1 package or 2 ¼ teaspoons)
   2. salt (1 teaspoon)
   3. sugar (1 teaspoon)
2. Make a well in the center and add the water (1 cup) and yogurt (⅔ cup)
3. Mix into a soft dough
4. Invert the dough onto a lightly floured surface and knead for 10 minutes or until smooth
5. Place the dough back in the mixing bowl and let rest for 5 minutes
6. Invert the dough and roll out to a thickness of about ¾ inch
7. Stamp out circles with a 3-inch round cutter
8. Sprinkle a baking sheet with semolina
9. Arrange the muffins on top and sprinkle with more semolina
10. Cover and let rest in a warm place for about 1 hour or until doubled in size
11. Heat a flat griddle pan or heavy skillet until hot and brush with oil
12. Add the muffins and reduce the heat to medium
13. Cook in batches for about 12 minutes, turning once, or until firm and golden brown
14. Transfer to a wire rack to cool

Footnotes

Source: Bread 100 Everyday Recipes page 42