English Muffins
By
kathleen ralston
@innerlife
1
Here's a make it yourself recipe from my old collected recipe book.
Rating:
★★★★★ 1 vote5
Serves:
24
Prep:
1 Hr 30 Min
Cook:
1 Hr
Ingredients
-
·1 egg
-
·about 4 cups all purpos flour
-
·about 1/2 cup cornmeal
-
YEAST-FLOUR MIXTURE
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·2 cups all purpose flour
-
·2 tbs sugar
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·2 tsp salt
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·1 envelope active dry yeast
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LIQUID MIXTURE
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·1 and 3/4 cups milk
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·1/4 cup water
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·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.
About English Muffins
Course/Dish: Other Breads
