English Muffins
English Muffins Ingredients: 350g strong bread flour (2 1/2 cups) 1/4 tsp bread machine yeast 1/4 tsp fine sea salt 160ml milk (2/3 cup) 120ml water (1/2 cup) 1 TBS salted butter Instructions: Sift the flour into a large bowl. Add the yeast on one side of the bowl and the salt on the other. Don't let them touch as salt kills yeast. Mix lightly together. Measure the milk and water into a microwave safe jug. Add the butter. Cook for about 30 seconds in the microwave to melt the butter and slightly warm the milk mixture. The temperature should be only blood warm. Take care not to over heat. Holding some of the liquid mixture back, stir it into the dry mixture, adding only enough to give you a soft dough. It may be a bit sticky, and you may not need it all. Cover bowl with a sheet of plastic cling film and then cover with a clean tea towel. Set aside in a warm, draft free place for 12 to 18 hours. (You can refrigerate the dough after 18 hours if you...