English Muffins from The Times Cookery Book by Katie Stewart
Sift together the flour and salt into a mixing basin and make a well in the centre. Blend the fresh yeast with the warm milk and water. Alternatively, if using dried yeast, stir the sugar into the ...
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Ingredients
- ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast
- 1 lb (450 g) strong plain flour
- 1 level teaspoon salt
- 1 oz (25 g) melted butter
- 1 egg
- 1 teaspoon castor sugar
- ½ pint (3 dl) warm mixed milk and water
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