Makes 10 muffins
500g (1lb 2oz) Strong White Flour
1 tsp Salt
250ml (12fl oz) milk
2 tsp Caster Sugar
1 1/2 tsp dried yeast or 15g (1/2 oz) of fresh yeast or 1 x 7g sachet of fast acting yeast
Ground Rice for dusting (or some more plain flour)
Sift the flour into a large bowl.
Heat the milk in a saucepan until it is warm, then stir in the sugar and the yeast. Allow to stand for 5 minutes until the mixture is frothy. If using fast acting yeast, there is no need to let the mixture stand.
Pour the liquid into the dry ingredients and mix to a soft but not wet dough. Knead for about 6-8 minutes by hand or in an electric food mixer with the dough hook until the the dough is smooth and slightly springy. Put the dough into an oiled bowl, cover and leave for an hour or until doubled in size.
Knock back the risen dough and knead again for 2-3 minutes then cover again and leave for a further 30 minutes. Whilst it's rising, dust a baking tray with ground rice.
Without knocking back the dough, roll into a big sausage about 20cm long. Cut it into 10 slices about 2cm thick and place on the baking tray cut side down. Dust the tops with ground rice and then flatten the muffins down until they're 1.5cm thick. Cover again and leave for 30 minutes.
Heat a heavy bottomed frying pan on a medium heat until moderately hot then turn the heat down. Cook the muffins about 4 at a time without oil or butter for about 10 minutes per side.
When they're done they'll be golden brown on each side and sound hollow when tapped.
Once cool, split toast and enjoy with masses of butter.
ON NOM NOM