400 all purpose ‘strong’ flour

200 gr milk

water 50 gr

1 tbsp sugar

2 tsp dry yeast

a pinch of salt

half tsp baking soda

30 gr vegetable oil

Note: Use corn flour (polenta) to roll out the dough.

Put all dry ingredients in a container and mix.

Warm the milk, the water and the vegetable oil in a microwave oven for 30 seconds. Add to the dry ingredients mixture above.

Knead well for at least 10 minutes, or until the dough is soft (if it is too hard, make your hands wet with water and continue kneading).

Let rise for 2 hours covered with a wet cloth.

Knead again and roll out the dough about 1 cm thick. Cut rounds with a biscuit cutter of 8-9 cm diameter.

Let rise again in a warm place for 1 hour. Cook muffins on griddle for 7/8 minutes per side.

Before serving, split and toast them. English muffins are great with butter and jam. You can deep-freeze them (they will be good for 2 months).