English Muffin

Mix the yeast with half of the warm water and let it sit for three minutes or until frothy

Let it rest for another three minutes

Melt the milk and yogurt mixture in a saucepan over medium heat until lukewarm

Sift the flour over the yeast mixture

Add the salt and milk mixture, and mix well

Beat the dough with a wooden spoon for three minutes or until elastic

Let it rest covered with plastic wrap for one hour or until doubled in volume

Dissolve the baking soda in the remaining warm water

Add it to the dough and mix for one minute, cover and let it rest for 30 minutes

Heat a non-stick pan over low heat

Place the ring on it and fill with one-third of a cup of dough

Grease your fingers with butter and spread the dough evenly in the ring

Cook until the bottom is golden brown, flip, remove the ring, and cook the other side

Let it cool on a wire rack

Slice the muffins open and toast them in an oven or toaster

Serve with butter, jelly, or cheese