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Bread machine English muffins

Recipe bykazisedso

- 300g/10½ oz strong white bread flour, plus extra for flouring
- 6g fast-action yeast
- 6g salt
- 15g/½oz caster sugar
- 15g/½oz softened butter, cut into small pieces
- 1 medium free-range egg (about 22g/¾oz), lightly beaten
- 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)

Place ingredients apart from semolina / polenta in bread machine pan on dough setting and let it run its cycle.
When finished
Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
Lightly dust two baking trays with half of the semolina or polenta.
Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
Leave to prove for another 30 minutes.
Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.



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