English Muffins does

Can anyone please help!

I've made the ones out of the Alison Holst Bread Book.very easy and really yummy.

Homemade English muffins (with yeast):
225ml milk
2 tsp dried yeast
1 tsp sugar
450g all purpose/plain flour
1 tsp salt
55g lard or butter

Put the milk and 55ml water into a saucepan and heat gently until just warm enough for you to dip your finger in comfortably. Put the warmed milk into a small basin or jug, add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a lightly bubbling top.

Sift the flour into a bowl, add the salt and stir. Make a well in the center of the flour and pour the yeast and milk mixture in. Mix all the ingredients together until a soft, non-sticky dough is formed; if the dough feels dry add a little add more water a drop at a time.

Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Put the dough back into the bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient.

Once risen, tip the dough back onto the floured surface and roll out to 1cm thick. Cut into 7cm rounds. Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place.

Grease a heavy-based frying pan or griddle with a little lard or butter, heat until hot but not burning. Add a few muffins, lower the heat and cook for 7 minutes on each side. Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.

This is another good recipe for you to try:
http://thehappyhousewife.com/cooking/english-muffins/

Quick English Muffins(eight english muffins)
Alison Holsts Recipe

25g butter
3/4 cup boiling water
1/2 cup milk
1 Tbsp instant active yeast
2 tsp sugar
2 1/2-3 cups (350g-420g) plain flour
1 tsp salt
About 1/4 cup cornmeal

If using a bread machine, measure the butter into the bread machine, pour in the boiling water then leave to stand until the butter has melted before adding the milk, yeast, sugar and 2 1/2 cups (350g) of flour, set the machine to the dough cycle and press start. Shape and cook as described below.

If you are making them by hand, measure the butter into a large bowl. Pour the boiling water over the butter, then add the cold milk. Sprinkle in the yeast and sugar then stir until yeast dissolves. Leave to stand in a warm place for 5 to 10 minutes, until the surface bubbles. Add 2 1/2 cups of flour and salt and beat to mix thoroughly. Leave to stand in a warm place until mixture doubles in size (about 30 minutes).

Shaping and cooking

Stir the mixture back to original size, then turn the mixture onto a well-floured board, adding just enough extra flour so you can work with it without it sticking. Keeping dough very soft, adding as little flour as possible, cut it into eight pieces and roll into balls using well-floured hands. Roll the balls in cornmeal to stop them sticking, then place each one on a 10cm square of sprayed or oiled lunch paper or plastic wrap and leave to rise in a warm place for 15 to 20 minutes, until light and puffy.
Carefully place muffins, paper side up and top side down, into an electric frypan or griddle which has been preheated to 150 degrees Celsius, then lift off the plastic or paper.
Cook muffins for about two minutes, then carefully turn. Cook second side for five to seven minutes, turn again and cook for a further five minutes. This produces muffins with even-sized cooked surfaces.
Turn onto a rack to cool and store in the refrigerator.
Before serving, brown each side under the grill, then split and eat while hot with your favourite sweet or savoury topping. Alternatively, split the muffins, then brown in toaster.

I used the breadmaker to make the dough.

anyone have a tried and true recipe. So many to choose from on google.
Would love one done/mixed in bread maker.