English Muffins Recipe

English Muffins Recipe

½ teaspoon sugar
6 tablespoons lukewarm water
2 packages active dry yeast
4 cups all purpose flour
1 teaspoon salt
2/3 cup lukewarm milk
1 egg, beaten
2 tablespoons butter, melted

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.

Sift the flour and salt into a bowl. Add the yeast liquid, milk, egg and butter and mix to a softish dough. Knead until the dough s smooth and elastic, then leave to rise in warm place until doubled in size.

Knead the dough lightly to knock out any air bubbles. Roll out to about 1 cm/ ½ inch thick and cut out 12 rounds with an 8.5 cm/3 ½ inch plain cutter.

Put the rounds on greased and floured baking sheets and leave in a warm place to rise until doubled in size.
Bake in a preheated very hot oven (240*C/450*F, Gas mark 8) for 5 minutes. Turn the muffins over and bake for a further 5 to 6 minutes. To serve, toast on both sides, pull apart, butter and put together again.

Cheese Loaf Recipe

Cheese Loaf Recipe

1 teaspoon sugar
2/3 cup lukewarm water
1 package active dry yeast
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon dry mustard
1 cup grated cheddar cheese


Dissolve the sugar in a little of the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.

Put the flour, salt, mustard and cheese in a bowl and mix well. Add the yeast liquid and remaining water and mix to a soft dough. Knead until the dough is smooth and elastic, then leave to rise in a warm place until doubled in size.

Knead the dough lightly to knock out any air bubbles, then shape it into a loaf. Put it into a greased 500 g/1 lb (4 ½ X 2 ½ X 1 ½ inch) loaf pan. Leave to rise in a warm place until the dough rises to the top of the pan.
Bake in a preheated hot oven (220*C/425*F, Gas mark 7) for 10 minutes then reduce the temperature to moderately hot (190*C/375*F, Gas mark 5) and continue baking for 35 minutes.

Brioche Recipe

Brioche Recipe

1 teaspoon sugar
1 tablespoon lukewarm water
1 package active dry yeast
2 cups all purpose flour
½ teaspoon salt
2 eggs, beaten
4 tablespoons butter, melted and cooled.

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl. Make a well in the center and put in the yeast liquid, eggs and butter. Gradually draw the flour into the liquids and mix to soft dough. Keep until the dough in smooth and elastic, then leave in a warm place to rise until doubled in size.
Knead the dough lightly to knock out any air bubbles, then divide into 12 portions. Shape three-quarters of each portion into a ball and place in a greased 7.5 cm/3 inch brioche or deep bun (muffin) tin. Press a hole firmly in the center of each ball with your finger. Roll the remaining one-quarter of each dough portion into a small ball, slightly taper one side and place it top of the larger ball. Leave to rise in a warm place until doubled in size. Beat the egg for the glaze lightly with the water and sugar. Brush this over the brioches, then bake in a preheated very hot oven (230*C/450*F, Gas mark 8) for 10 minutes. Serve warm.