English Muffins from scratch
|2 1/2 tsp||yeast|
|1 c||warm water (110 degrees)|
|1/4 c||melted shortening (crisco)|
|6 c||flour (bread flour if you have it but can use regular)|
|yellow cornmeal to sprinkle on pans.|
I have finally come up with a sure fire way to home made English Muffins. No special equipment needed. These muffins are cooked in a frying pan. They are not like store bought, as there are no preservatives. You cant beat the freshness! These are not hard to make but as anything home baked, take a bit of time to allow them to rise. Well worth the time! They keep in the fridge for a week or you can freeze them for a few months.
Place in a greased bowl,cover and let rise until doubled. (About 1 1/2 hours)
Place your slices of dough onto a cookie sheet that is lined with parchment paper and sprinkled with cornmeal.Lightly sprinkle cornmeal on top of the rounds as well.
Let rise 40 minutes, and then add them to the pans that are lightly sprinkled with cornmeal.
Place the rounds in the frying pans that have a sprinkling of cornmeal on the bottom and turn the heat to a low/medium. Fry them for 5 minutes and check them by peeking underneath. Flip them and fry for an additional 5 minutes.