English Muffins

by on December 23, 2017
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Title of Recipe: English Muffins

1 pkg yeast
1 cup mild
3 tbs butter
2 tbs sugar
1 tsp salt
1 egg
4 cup flour

Dissolve yeast in ¼ cup lukewarm water. Scald 1 cup milk and add 3 tbs butter, 2 tbs sugar and 1 tsp salt. Cool milk to lukewarm and stir in 2 cups flour. Add dissolved yeast and 1 egg. Lightly beaten and beat mixture thoroughly. Add about 2 more cups flour to make a moderately soft dough. Turn dough on lightly floured board and knead it until smooth and sating. Put dough in buttered bowl, butter surface lightly and cover w/light towel. Let rise about 1 hour until doubled. Punch down and let rest 10 min. Roll out ¼” thick on board lightly covered w/cornmeal and cut into 3” rounds. Sprinkle tops w/cornmeal, cover w/dry towel and let rise on the board for about 45 min or until doubled. Bake muffins slowly on ungreased griddle. For ea batch, have griddle hot first then reduce heat to brown slowly. Bake 7-8 min ea side. Cool, pull apart and toast. Freeze well. Defrost before toasting, makes 24-30.

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