• Cooking Time: 20
  • Servings: 8
  • Preparation Time:


Here is a Thomas English muffin recipe clone:


  • 1 pound All-purpose or bread flour
  • 1 teaspoon Salt
  • 1 1/2 tablespoon Dry yeast
  • 1 teaspoon Sugar
  • 1 cup Warm milk
  • 2 ounces Butter -- melted


  • Sift the flour and salt into a bowl and leave in a warm place.
  • Dissolve the yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in the butter.
  • Stir all the liquid into the warm flour and beat well until smooth and elastic.
  • Cover and proof in a warm place for 50 minutes or until doubled in bulk.
  • Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
  • Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.
  • Shape each one into a round with straight sides. Put onto a greased baking sheet.
  • Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof.
  • Warm and grease the bakestone lightly.
  • Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
  • Turn and cook the other side.
  • Wrap in a cloth and keep warm if cooking in batches.
  • To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.

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