English Muffins

Well, I have not signed in for a couple of weeks, and even though I was a little under the weather, I wanted some english muffins for when Kris and Kyle come over so they can make me a Egg and Muffin for breakfast.
This was my first attempt at making these, and I found them very easy to make, but I did make some large and some small, and the large ones would only fit two in the pan, so this took some time to make, at about 10 minutes per muffin.
If you would like to try these, here is the recipe:
Ingredients: 1 x cup milk, 2 1/2 tbls butter, 1 x egg, 6 grams salt, 9 grams sugar, 410 grams flour, 1 1/2 tsp yeast. I always use a set of scales when making any kind of bread, so I found that knowing the dry ingredients in grams was handy.
I warmed the milk to body temperature in the Microwave about 35 seconds, and melted the butter (do not over heat). I then mixed the egg and milk and put into my bread maker, then added the melted butter, flour, sugar and salt, followed by the yeast.

(Note the large muffins in the photo above, are on a standard size 26cm Corelle dinner plate so you get an indication of size) I then let the bread maker do it's thing for about 15 minutes and checked to make sure that the mixture had picked up ok, all was well and I only used my silicone spatula to ensure some stray bits were incorporated in the mix, I left it till the signal let me kow it was ready, about an hour, and then spread the dough on a tray lined with baking paper, and sprinkled with dry semolina. (usually the muffins are coated with polenta or cornmeal but semolina works as well) I used small and large egg rings to stamp out the muffins, as well as combining all the trimmings at the end, finding I had too much left for one, so I split it in two and made two more small ones, using the method of pushing all the loose dough into the middle of the ball of dough, and then placing that side down, and flattening with a spatula. I ended up with 4 large and 6 small muffins.
I put them on a tray and left them in a warm oven for about 1 hour, then sprinkled semolina in a heavy pan sprayed with olive oil, and placed the muffins for approx. 5 minutes per side, I had started the temp setting at 7 on a 10 scale and later turned it down to between 2 and 3 because the muffins were getting a too dark.
The muffins will be toasted tomorrow which will ensure they are fully cooked inside and out. Looking forward to them, after having toasted one, and testing it smothered in fresh creamy butter MMM!