English Muffins

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  • 1 cup whole milk
  • 2 Tbsps granulated sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/4 cup melted vegetable shortening
  • 6 cups all purpose flour
  • 1 tsp salt


  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy and bubbly, about 10 minutes.
  2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and remaining flour, or enough to make a soft dough. Knead dough on a lightly floured board until smooth and elastic, about 8 minutes.Form dough into a smooth ball. Place in greased bowl, cover, and let rise until double in bulk.
  3. Punch dough down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter. A tuna can with both ends cut out works well if you don't have a biscuit cutter thats large enough. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
  4. Heat greased griddle or heavy bottomed skillet, such as cast iron. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Source : http://www.yummyfood.net

This Post has 1 Comment Add your own!
Anonymous - July 12, 2008 1:53 PM

If you grab a recipe from another website without asking permission, you can be in trouble.
At least you should be nice and put a backlink to the original source.

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