English Muffins

1) Sift flour and salt into a large bowl.

2) Heat the milk in a saucepan until it is warm, then stir in the sugar and yeast. Let it stand for 5 minutes or so until the mixture is frothy. If using the fast acting yeast, there is no need to let the mixture stand.

3) Pour most of the liquid into the dry ingredients and mix to a soft, but not wet, dough. Knead for about 6 to 8 minutes by hand or in a electric food mixer with the dough hook attached, until the dough is smooth and slightly springy.

4) Place the dough in an oiled bowl, cover and leave in a warm place for approximately 1 hour or until it has doubled in size.

5) Knock back the risen dough and knead again for 2 to 3 minutes, then cover again, and leave for a further 30 minutes.

6) Meanwhile, dust a baking tray with ground rice or rice flour (US).

7) Without knocking back the dough, roll it (on a work surface dusted with ground rice) into a log about 20 cm (8 in.) long.

8) Cut the log into 10 slices, each approximately 2 cm (3/4 in.) thick and place on the prepared baking tray, cut side down.

9) Dust the tops with ground rice, then, using the palm of your hand, flatten them slightly so they are just about 1.5 cm (5/8 in.) high.

10) Cover again and leave to rise for about 30 minutes.

11) Meanwhile, place a heavy cast iron (if possible) grill pan or frying pan over medium heat to heat up. When the pan is moderately hot, reduce the heat to very low and cook the muffins (using no oil or butter) about four at a time for approximately 10 minutes on each side. When they are cooked, they will be golden brown on both sides and will sound hollow when tapped on the base.

12) Once they are cooked, remove from the pan and wrap in a clean towel while cooking the remaining muffins. This way, they will not get too crusty.

(Recipe courtesy of Rachel Allen.)