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English Muffins II
English Muffins II is a traditional British recipe for a classic yeasted dough that's allowed to rise, shaped into rounds and fried in lard until golden and cooked through and which is typically served buttered for tea. The full recipe is presented here and I hope you enjoy this classic British version of: English Muffins II.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
12
Rating: 
Tags : Bread RecipesMilk RecipesCake RecipesBritish Recipes
Traditional English muffins are one of those culinary delights that are slowly being lost. However, they're easy to make and are excellent buttered for tea and can even be used as a base for eggs and bacon, served for breakfast.
Ingredients:
450g strong, plain, flour
1 tsp salt
225ml milk
60ml water
1 tsp caster sugar
2 tsp active, dried, yeast
60g lard
Method:
Combine the milk and water in a small pan and heat until warm (ie blood temperature). Transfer to a bowl and mix in the sugar and yeast. Stir well then cover with a cloth and set aside in a warm place for 10 minutes to activate.
Meanwhile, sift together the flour and salt into a large bowl. Form a well in the centre and pour the yeast mixture into this. Mix together to form a dough (this will be soft, but should still leave the sides of the bowl cleanly, add a little more flour if it seems a little sloppy). Transfer the dough to a lightly-floured work surface and knead for about 10 minutes, or until smooth and elastic.
Return the dough to the bowl then cover and set aside in a warm place for about 80 minutes, or until doubled in volume. After the dough has risen turn it out onto your floured work surface and use a floured rolling pin to roll it out about 1cm thick. Take an 8cm plain pastry cutter and cut out as many rounds as you can from the dough (you should get about 12 if you re-roll the scraps). Transfer the muffins to a baking tray then set aside to raise for about 30 minutes in a warm place.
When they have risen grease a heavy-based frying pan (or griddle) over medium heat with a little of the lard then add 3 or 4 of the muffins and immediately turn the heat down to low. Cook for about 7 minutes on each side, or until golden brown and cooked through. Set the muffins aside to keep warm then increase the heat to medium again, add a little more lard and cook another batch, as before. You will need to repeat this process 3 or 4 times in all.
To eat, pull the warm muffins apart with your fingers and butter liberally. They will also keep for about 2 days in an air-tight tin but will need to be toasted before serving. Personally I like toasted muffins with scrambled eggs and bacon for breakfast. Liberally buttered they also make an excellent base for poached eggs.
