English Muffins

g/10½ oz strong white bread flour, plus extra for flouring

fast-action yeast

salt

g/½oz caster sugar

g/½oz softened butter, cut into small pieces

medium free-range egg (about 22g/¾oz), lightly beaten

ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)

oil, for greasing

g/½oz semolina or polenta, plus extra for dusting