Ingredient:
500 g (1 lb) strong wholemeal flour, plus extra for dusting
1 tsp salt
1×7 g sachet fast-action dried yeast
About 250 ml (8 fl oz) milk
About 125 ml (4 fl oz) very hot water
Sunflower oil, for greasing
7 cm (3 in) Pastry Cutter
Method:
Put the flour into a large bowl, stir in the salt and yeast, and make a well in the middle. Mix the milk and water together, pour in all at once, and mix to a soft dough.
Knead on a lightly floured surface until smooth and elastic, then shape into a round. Place the dough in a lightly oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 45-60 minutes until doubled in size.
Knock back the dough, then turn out on to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
Roll out the dough until 1 cm (1/2 in) thick. Using the cutter, cut into 12 rounds, re-rolling and kneading the dough as necessary.
Lightly dust two baking trays with flour, arrange the rounds on the trays, and cover loosely with oiled cling film. Leave to rise in a warm place for about 30 minutes or until doubled in size.
Lightly oil a griddle or frying pan, and cook the muffins over a medium heat, three or four at a time, for about 7 minutes on each side until golden and cooked through. Do not allow the griddle to get too hot or the outside of the muffins will burn before the inside is cooked.
500 g (1 lb) strong wholemeal flour, plus extra for dusting
1 tsp salt
1×7 g sachet fast-action dried yeast
About 250 ml (8 fl oz) milk
About 125 ml (4 fl oz) very hot water
Sunflower oil, for greasing
7 cm (3 in) Pastry Cutter
Method:
Put the flour into a large bowl, stir in the salt and yeast, and make a well in the middle. Mix the milk and water together, pour in all at once, and mix to a soft dough.
Knead on a lightly floured surface until smooth and elastic, then shape into a round. Place the dough in a lightly oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 45-60 minutes until doubled in size.
Knock back the dough, then turn out on to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
Roll out the dough until 1 cm (1/2 in) thick. Using the cutter, cut into 12 rounds, re-rolling and kneading the dough as necessary.
Lightly dust two baking trays with flour, arrange the rounds on the trays, and cover loosely with oiled cling film. Leave to rise in a warm place for about 30 minutes or until doubled in size.
Lightly oil a griddle or frying pan, and cook the muffins over a medium heat, three or four at a time, for about 7 minutes on each side until golden and cooked through. Do not allow the griddle to get too hot or the outside of the muffins will burn before the inside is cooked.
