Thomas English Muffins

Step 1

Sift the flour and salt into a bowl and leave in a warm place. Dissolvethe yeast and sugar in warm (105 F) milk (M−Waved). Let froth,then mix in the butter. Stir all the liquid into the warm flour and beatwell until smooth and elastic. Cover and proof in a warm place for 50minutes or until doubled in bulk.

Step 2

Turn onto a well−floured board andknead, working a little more flour if necessary to make the dough easierto shape. Round up the dough, roll into a thick sausage shape and (usingthe sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2to 1 3/4 inch thick. Shape each one into a round with straight sides. Putonto a greased baking sheet. Cover (use greased plastic wrap) and putin a warm place to proof for 30−40 minutes or until springy to the touch.

Step 3

Leave room for expansion and be careful not to over−proof, as the muffinswill get flabby and lose their shape. Warm and grease the bakestonelightly. Lift the muffins carefully onto the bakestone and cook over verymoderate heat for 8−10 minutes until pale gold underneath. Turn and cookthe other side. Wrap in a cloth and keep warm if cooking in batches. Toserve, insert a knife in the side, pull the top and bottom slightly apart,and insert slivers of butter.