Sundried Tomato & Bacon English Muffins

METHOD

1. In a mixer with the hook attachment, add the bread mix and water. Mix on a slow to medium speed for 8 minutes. Remove from the bowl and place on a lightly floured surface.
2. Slightly flatten the dough and spread 1/3 of the bacon across the dough. Fold the dough and flatten again adding another 1/3 of the bacon and repeat with the last part of bacon.
3. Fold and knead the dough for 1 minute until the bacon is evenly mixed in the dough. Place in an oiled bowl and cover tightly with cling film. Leave to rest for an hour in room temperature or until the dough doubles in size.
4. Place the dough on a floured surface and roll out to a thickness of approx. 1-1.5cm. Then use a 10cm round cutter (or a size of choice) and cut into rounds – 6-8 pieces approx.
5. Pre heat a non-stick frying pan on a medium to low heat. Place 2-3 muffins at a time on the pan and cook on each side for 3 minutes.
6. Once you achieve a desired crust colour place the muffins in a preheated oven on 200º C for 5minutes until cooked through. Remove and cool on a wire rack.