English bread muffin Yield – 15 Ingredients 450g/1lb strong bread flour Pinch of salt 25g/1oz sugar 50g/2oz butter, melted 300ml/7fl oz warm milk 25g/2oz fresh yeast 25g/2oz semolina or polenta Method 1. In a large mixing bowl add the flour, salt and sugar.

2. Dissolve the yeast into the milk 3. Add to the bowl with the melted butter to form a soft dough.

4. Knead the dough on a floured work surface until it becomes soft and springy.

5. Place the dough back into the mixing bowl 6. Place a tea towel over to rise for an hour.

7. Once risen well, roll out your dough to the thickness of around half an inch using a little flour.

8. Using a round three-inch cutter or thin drinking glass, stamp out circles.

9. Lightly sprinkle a piece of baking parchment paper with semolina.

10. Transfer the muffins to the paper, sprinkling a little more semolina on top.

11. Cover with a tea towel to rise for an hour.

12. When ready to cook, preheat the oven to 170c/Gas Mark 3 and gently heat a frying pan over a low setting, adding a knob of butter.

13. Brown the muffins in small batches for five minutes each side.

14. Transfer to a baking tray to finish off in the oven for five minutes so they cook through.

15. Cool slightly, before splitting open using a fork.

16. Spread over melted butter and jam, or keep in an airtight container for when needed.