English Muffins

• 1 lb (450 g) strong plain flour
• 1 level teaspoon salt

Sift together the flour and salt into a mixing basin and make a well in the centre. Blend the fresh yeast with the warm milk and water. Alternatively, if using dried yeast, stir the sugar into the hand-hot milk and water and sprinkle in the dried yeast. Leave in a warm place for about 10 minutes, or until frothy.

Pour the yeast mixture into the centre of the flour. Add the lightly mixed