★★★★★ 1 vote5
·about 4 cups all purpos flour
·about 1/2 cup cornmeal
·2 cups all purpose flour
·2 tbs sugar
·2 tsp salt
·1 envelope active dry yeast
·1 and 3/4 cups milk
·1/4 cup water
·1 tbs butter or margarine
How to Make English Muffins
- In large bowl of mixer stir together 2 cups flour, the sugar, salt, and dry yeast. Set aside
- Heat milk, water and butter until very warm (120 - 130 degrees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes.
- Add egg and 1 cup flour; beat at high speed 2 minutes.
- Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
- Cover with plastic wrap and let rise in a warm draft-free place until doubled, about 1 hour. Punch down.
- Cover and let rise again until double, about 45 minutes. Punch down.
- On lightly floured surface roll out 1/2 inch thick. With 3-1/4-inch round cutter (or clean tuna can opened at both ends) cut out muffins.
- Sprinkle cookie sheets lightly with cornmeal. Add muffins about 1 inch apart. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
- Heat lightly greased griddle or heavy skillet. With wide metal spatula carefully remove muffins (do not compress or puncture muffins or they will collapse) to griddle.
- Bake over very low heat 8 to 10 minutes on each side until light brown. (muffins should sound hollow when tapped.)
- Cool on racks. To serve, split with fork tines; toast.