Thomas English Muffins

1 lb. All−purpose or bread flour
1 teas. Salt
1 1/2 Tbl. Dry yeast
1 teas. Sugar
1 cup Warm milk
2 oz. 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 (M−Waved).
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 to 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, as the muffins will get flabby and lose their shape.
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.