Thomas English Muffins Recipe
Ingredients:
1 pound All-purpose or bread flour
1 teaspoon Salt
1 1/2 tablespoon Dry yeast
1 teaspoon Sugar
1 cup Warm milk
2 ounces Butter -- melted
Directions:
Sift the flour and salt into a bowl and leave in a warm place. Dissolve the
yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in the
butter. Stir all the liquid into the warm flour and beat well until smooth and
elastic. Cover and proof in a warm place for 50 minutes or until doubled in
bulk. Turn onto a well-floured board and knead, working a little more flour if
necessary to make the dough easier to shape. Round up the dough, roll into a
thick sausage shape and (using the sharpest knife you have) slice into 8 to 10
portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with
straight sides. Put onto a greased baking sheet. Cover (use greased plastic
wrap) and put in a warm place to proof for 30-40 minutes or until springy to the
touch. Leave room for expansion and be careful not to over-proof. Warm and
grease the bakestone lightly. Lift the muffins carefully onto the bakestone and
cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn
and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side, pull the top and bottom slightly apart, and
insert slivers of butter.