English muffins

Ingredients for 1 servings:

• 450 g flour
• 2 tsp dry yeast
• 1 tsp salt
• 1 tsp sugar
• 300 ml milk, lukewarm
• 10 g rice flour
• ½ tbsp oil (sunflower oil)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

makes 10 muffins

Place the flour in a mixing bowl and mix with the dry yeast. Add the salt and sugar, and knead everything with the lukewarm milk until you have a smooth yeast dough that comes away from the sides of the bowl. Let the yeast dough rise in a covered bowl for 30-40 minutes, until the lid pops off the sides. Knead the yeast dough briefly again on a floured work surface and then roll it out to about 1 cm thick. Use a glass (8 cm in diameter) to cut out circles. Place the circles on a baking sheet lined with baking paper and dust lightly with rice flour, cover with a kitchen towel, and let rise for another 20 minutes. Bake in a pan greased with sunflower oil for 6-7 minutes on each side until golden brown. The muffins can be eaten fresh from the pan or toasted for breakfast.