English Muffins - Eggs Benedict Part 2
  • 500g strong white flour
  • 1 teaspoon salt
  • 350ml milk
  • 2 teaspoons caster sugar
  • 1.5 teaspoons dried yeast or 15g fresh yeast
  • or 1x7g sachet fast acting yeast
  • Ground rice/Rice flour, for dusting
  1. Sift flour and salt into a large bowl
  2. Heat the milk in a saucepan until it is warm, then stir in the sugar and yeast. Let it stand for 5 minutes or so until the mixture is frothy.  If using the fast acting yeast, there is no need to let the mixture stand.
  3. Pour most of the liquid into the dry ingredients and mix to a soft but now wet dough. Knead for about 6-8 minutes by hand or in an electric food mixer with the dough hook attached until the dough is smooth and slightly springy.
  4. Place the dough in an oiled bowl, cover and leave in a warm place for approximately 1 hour or until it has doubled in size.
  5. Knock back the risen dough and knead again for 2-3 minutes, then cover again, and leave for a further 30 minutes.
  6. Meanwhile, dust a baking tray with ground rice or rice flour (US).
  7. Without knocking back the dough, roll it on a work surface dusted with ground rice into a log about 20cm (8in) long.
  8. Cut the log into 10 slices, each approximately 2cm (3/4in) thick and place on the prepared baking tray, cut side down.
  9. Dust the top with ground rice then, using the palm of your hand, flatten them slightly so they are just about 1.5cm (5/8in) high.
  10. Cover again and leave to rise for about 3o minutes.
  11. Meanwhile, place a heavy cast-iron (if possible) grill pan or frying pan over a medium heat to heat up. When the pan is moderately hot, reduce the heat to very low and cook the muffins (using no oil or butter) about four at a time for approximately 10 minutes on each side. When they are cooked, they will be golden brown on both sides and will sound hollow when tapped on the base.
Recipe by Bethany Kehdy at https://bethanykehdy.com/english-muffins-eggs-benedict-part-2/