So for my mum’s 60th birthday we decided to treat her to a family outing of afternoon tea. To start the day off I hosted breakfast and served poached eggs on home made English muffins. The recipe is that of the lovely John Whaite whom I trust with all bread bakes!
I tweeted the lovely John and he tweeted back saying my English Muffins look spectacular! – I was a very happy bunny 🙂
@holly_hollyp3 they look spectacular!
— John Whaite (@JohnWhaiteBakes) January 4, 2015
- 500g Strong white bread flour
- 50g butter
- 10g fast action yeast
- 10g salt
- 50ml lager
- 50ml milk
- 170ml water
- 30ml cider vinegar (I used white wine though and it tasted fine)
- Put the flour in a bowl and rub in the butter. Stir in the yeast and then the salt.
- Pour the lager, milk and water into a sauce pan and heat until luke warm but not hot. Add the vinegar then pour this into the dry ingredients. Bring together into a rough dough using a wooden spoon then turn out onto the worktop and knead until elastic (for around 10 minutes)
- Once kneaded place in an oiled bowl cover with a damp tea towel or cling film and leave to rise for 1 hour
- Once risen, tip out and roll to around 1.5cm thick. Using a cookie cutter cut out 10-12 muffins. Put these on a floured worktop and leave under a damp tea towel for another hour.
- Preheat oven to 200C/Gas 6. Place a non stick frying pan on a medium heat. When the pan is hot place 3-4 muffins in without crowding. Fry for 2 minutes on each side or until golden. Place on a baking sheet and bake in the oven for 10 minutes. Repeat with remaining muffins.
- When you take the muffins out of the oven wrap them in a barely damp tea towel to soften them. Then enjoy with some butter and a cup of tea!