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How To Make English Muffin Bread

How To Make English Muffin Bread

David Jones, of the Manna from Devon Cooking School, teaches you how to make English muffin bread. This bread is great for making muffins to enjoy with butter and jam on a lazy Sunday afternoon.


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  • 500 g strong white flour
  • 10 g salt
  • 10 g instant yeast
  • 1 large egg
  • 30 g caster sugar
  • 30 g softened butter
  • 290 ml tepid water
  • half fat milk
  • fine semolina

Step 1: Mixing the Elements

Add the 500g strong white flour, 10g salt, 10g yeast and 30g sugar to a bowl and mix together. Add in the butter, warm milk and crack in an egg. Mix the ingredients until a dough forms.

Step 2: Kneading the Elements

The dough will be sticky and loose at first, so knead gently, lifting, slapping and folding for 7-8 minutes until the dough is smooth and no longer sticky. Test that the dough is ready by placing your finger into it and confirming that it is springy and resilient.

Step 3: Fermenting the Dough

Shape the dough into a ball, place in a bowl, cover with cling film or a damp towel. Leave for about 1 hour to ferment.

Step 4: Test the Dough

Test that the dough has risen and fermented by placing a finger into the dough and confirming that there is little resistance and the indentation remains when you remove your finger. Knead again to remove help any bubbles. Give the bread 5 minutes to relax.

Step 5: Shape the Dough

Dust with flour and flatten down the dough until it is about 2 cm thick. Use a pastry cutter to cut out the muffins. Allow to rest for another 10-15 minutes. Dust a board with semolina and place the muffins on the board. Cover the muffins and set aside for about 20 minutes.

Step 6: Cooking the Muffins

Place the muffins in a pan, cook over a medium heat for 7 minutes each side. Once the muffins are done they should feel crispy and resistant to the touch. Serve.