Sunday, November 16, 2008

English Muffins

1 cup milk, scalded
2 Tbsp sugar or honey
1/4 cup oil or margarine
1 Tbsp salt

Place hot milk in a bowl and add oil, sugar, and salt. Let cool to lukewarm.

1 cup warm water
1 Tbsp yeast

Dissolve yeast in the water and let set for 5 minutes, then add to the cooled milk.

5-6 cups flour

Add 3 cups flour and beat until smooth. Gradually add more flour, beating well after each addition until a soft dough is formed. Knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm, draft free place until doubled in size (about 1 hr).

Punch down and divide in half. On a lightly floured board, roll the first half to about 1/2 to 3/4 inch thick, and cut as many circles of dough as you can.

Gently removed to a cookie sheet that has been greased and heavily sprinkled with corn meal. Sprinkl tops with corn meal too.

Push scraps together, roll out and cut again. Repeat procedure the second half, until all dough is used.

Cover the muffins with a cloth and let rise until doubled. After muffins have doubled grease the bottom of another cookie sheet (it works best if it is a light weight dark colored cookie sheet) and place on top so the muffins are sandwiched between the two.

Bake at 375 degrees for 12-15 minutes, or longer if necessary.

Single recipe makes about 13-14 muffins.

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