English Muffins1 cup whole milk
Requires cast-iron griddle.
2 tablespoons white sugar
1 pkg or 2 1/4 tsps active dry yeast
1 cup warm water
1/4 cup melted shortening
6 cups all purpose flour
1 teaspoon salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the milk, yeast mixture and shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour or enough to make a soft dough. Knead until smooth and elastic. Place in a large greased bowl, cover and let rise until doubled.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.
Will make about 18 muffins.
Continually improving. All rights reserved.
Send comments or suggestions to email@example.com
You are here:
Click any link below to visit other parts of our site
Recipe of the Week
Table of Contents