English Muffins – Willey’s Weekly Bake 99




English Muffins you just can’t find a more perfect breakfast bread other than Sourdough of course! These muffins are soft and squishy and perfect when lightly toasted and served with any form of eggs my favourite are poached paired with smoked salmon but `I have to say that is a bit of a novelty and doesn’t happen on a regular basis! I loved making these muffins and will definitely be making them again so easy and quick to make and can be getting on with baking or doing other things whilst they are rising.


  • 300g Strong White Bread Flour
  • 6g Yeast
  • 6g Salt
  • 15g Caster Sugar
  • 15g Softened Butter
  • 1 Egg
  • 170ml Milk
  • Semolina or Polenta for dusting


  1. Add the flour, sugar, yeast and salt to a large bowl. Making sure that the yeast and salt are not touching. 99F6C32A-038A-4463-B968-47E520F67FB7
  2. Add the milk and beat the egg and mix into the flour using a wooden spoon until it comes together to form a rough dough. 0E666324-5C4D-400D-9CCF-A30FAE12E1C2
  3. Tip the dough onto a floured work surface and knead for about 10 minutes until soft and stretchy. 10A1556D-6273-4DD7-BFDC-C589CEA13B8C
  4. Place the dough in a well oiled bowl and leave to rise for about 1 hour or until doubled in size.
  5. Roll out the dough to 2.5cm thick then cut out circle using a straight edged 9.5cm cutter. 200B5DA8-993D-4BD1-AE1D-CF6F27123DF6
  6. Place on a floured/semolina baking tray and leave to rise again until doubled.
  7. Prepare a heavy base frying pan or griddle pan on a low heat.
  8. Cook the muffins for about 5 minutes on each side until golden.
  9. Best served warm or on the day of cooking.



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