English Muffins
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English Muffins
  Breakfast    Bread  
Last updated 6/12/2012 1:28:47 AM. Recipe ID 64307. Report a problem with this recipe.
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These are a favorite for American breakfast, with butter, or jelly on top, even though 
they're not really muffins... and they've never heard of them in England!


    * 1 cup warm (105-115F) milk
    * 2 tablespoons sugar
    * 1 teaspoon salt
    * 3 tablespoons margarine
    * 1 cup warm (105-115F) water
    * 1 package active dry yeast
    * 5 to 6 cups all-purpose flour
    * cornmeal


   1. Combine milk, sugar, salt and margarine.
   2. Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
   3. Stir in milk mixture and 3 cups flour; beat until smooth.
   4. Add enough additional four to make a stiff dough.
   5. Turn out onto floured board and knead about 2 minutes, or until dough is 
manageable and can be formed into a ball. (Dough may be slightly sticky.)
   6. Place in greased bowl, turning to grease top.
   7. Cover; let rise in a warm place, free from draft, until doubled in bulk, about an 
   8. Punch dough down; divide in half.
   9. On a board, heavily sprinkled with cornmeal, pat each half into a -inch 
  10. Cut into circles with a floured 3-inch cookie cutter.
  11. Place on ungreased baking sheets about 2 inches apart.
  12. Cover and let rise in a warm place, free fom drafts, until doubled in size, about 
  13. Place on lightly greased medium hot griddle or skillet, cornmeal side down.
  14. Bake until well browned, about 10 minutes on each side.
  15. Cool on wire racks.

    * To serve, split in half and toast.

Tips, Notes, and Variations

    * You can also start the dough by mixing the yeast, the dry ingredients, and half 
or more of the flour, with the liquids at 145-150F, then continuing the rest of the 
    * After punching the dough down, many bakers let it rest 10 minutes.
    *  cup of currants may be added to the warm milk mixture.
    * You can substitute 1 cups whole wheat flour for 1 cups of the all-purpose 

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Recipe ID 64307 (Nov 18, 2007)

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