English Muffin

1

In a bowl, combine the yeast with half of the warm water and let it sit for three minutes or until foamy

2

In a pan, mix the milk with yogurt and heat over medium heat until lukewarm

Place the flour over the yeast mixture

Add salt and milk

Mix well

3

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

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

4

Dissolve the baking soda in the remaining warm water

Add to the dough

Mix for one minute, cover and let it rest for 30 minutes

5

Heat a non-stick pan over low heat

Place the ring on it and fill with 1/3 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

6

Split the muffins in half and toast them in the oven or toaster

Serve with butter, jelly, or cheese.