Thomas English Muffins

Thomas English Muffins

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Valarie Pitts


My mom made everything from scratch....and had a way with getting recipes! I was lucky enough to have gotten a lot of them when she passed....Only problem is she never said how much it made and depending how big you make them or any thing else makes it a hard call on amounts you'd get.


★★★★★ 1 vote

2 Hr 20 Min
10 Min


How to Make Thomas English Muffins


  1. Sift the flour and salt into a bowl and leave in a warm place. Dissolve
    the yeast and sugar in warm (105 F) milk (M−Waved). Let froth,
    then mix in the butter. Stir all the liquid into the warm flour and beat
    well until smooth and elastic. Cover and proof in a warm place for 50
    minutes or until doubled in bulk.
  2. Turn onto a well−floured board and
    knead, working a little more flour if necessary to make the dough easier
    to shape. Round up the dough, roll into a thick sausage shape and (using
    the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
    to 1 3/4 inch thick. Shape each one into a round with straight sides. Put
    onto a greased baking sheet. Cover (use greased plastic wrap) and put
    in a warm place to proof for 30−40 minutes or until springy to the touch.
  3. Leave room for expansion and be careful not to over−proof, as the muffins
    will get flabby and lose their shape. Warm and grease the bakestone
    lightly. Lift the muffins carefully onto the bakestone and cook over very
    moderate heat for 8−10 minutes until pale gold underneath. Turn and cook
    the other side. Wrap in a cloth and keep warm if cooking in batches. To
    serve, insert a knife in the side, pull the top and bottom slightly apart,
    and insert slivers of butter.

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About Thomas English Muffins

Course/Dish: Muffins

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