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Fantastic bread!

The English muffin is English bread with a thousand-year-old history. They are round and small, prepared with yeast and baked in a frying pan. You split them with a fork and toast them for lunch or breakfast in both Great Britain and the USA.

MAKES 12 MUFFINS

  • 300 ml (1/2 pint) milk
  • 1 tablespoon fennel seed
  • 15 g (1/2 oz) fresh yeast
  • 1 teaspoon salt
  • 450 g (16 oz) strong flour
  • 60 g (2 ½ oz) polenta
  1. Warm the milk until it is luke-warm, 37°C/98,6°F and pound the fennel seeds in a mortar.
  2. Crumble the yeast in a bowl and let it dissolve in the milk.
  3. Add the fennel seeds, salt and strong flour and work it into a flexible dough.
  4. Cover the bowl with a tea towel and leave the dough to prove until it has doubled in size, about 60 minutes.
  5. Roll out the dough to the shape of a disc, about 1 ½ cm/1/2 in thick.
  6. Cut rounds with a biscuit cutter or drinking glass. Spray or brush the muffins on both sides with water and roll them in polenta until they are completely covered.
  7. Put them on a baking dish covered with greaseproof paper, cover with a tea towel and leave to prove for about 40 minutes.
  8. Fry the muffins in a dry frying pan on medium temperature, about 5 minutes on each side until they are golden brown.
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