thomas english muffins

How To Make thomas english muffins

• 1

  Sift the flour and salt into a bowl and leave in a warm place. Dissolve
  the 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 beat
  well until smooth and elastic. Cover and proof in a warm place for 50
  minutes or until doubled in bulk.
• 2

  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
  to 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.
• 3

  Leave room for expansion and be careful not to over−proof, as the muffins
  will get flabby and lose their shape. 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.
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