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Soft English Muffins

Western.Chefs's picture
  Bottled milk/1/2 cup evaporated milk and 1/2 cup water 1 Cup (16 tbs)
  Shortening 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Granulated sugar 2 Tablespoon
  Fresh yeast/Dry granular yeast 1⁄4 Ounce (1 cake)
  Lukewarm water 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Sifted all purpose flour 4 1⁄2 Cup (72 tbs)
  White corn meal 1⁄2 Cup (8 tbs)

Scald milk, add shortening, salt, and sugar, and stir until shortening is melted.
Soften the yeast cake in the lukewarm water.
When milk mixture is lukewarm, add yeast, egg, and 2 c of the flour.
Beat with a hand or electric beater until thoroughly combined, then stir in remaining flour.
Knead on a floured board until dough is elastic.
Place in a greased bowl, cover with a clean towel and let rise until double in bulk in a warm place (80°-85° F.)—about 1 1/2 hrs.
Punch down and roll dough out on a floured board to 1/4" thickness.
Cut with a 3 1/2" cookie cutter, and place on a bread board or cookie sheet which has been sprinkled with some of the corn meal.
Cover with waxed paper, set in a warm place (80°-85° F.), and let rise until double in bulk—about 45 min.
Sprinkle tops with additional corn meal.
Bake over very low top stove heat on an ungreased griddle about 7 min on each side, or until, lightly browned.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3067 Calories from Fat 582

% Daily Value*

Total Fat 66 g100.9%

Saturated Fat 17.9 g89.5%

Trans Fat 5.9 g

Cholesterol 234.1 mg78%

Sodium 3111.3 mg129.6%

Total Carbohydrates 534 g177.9%

Dietary Fiber 21.1 g84.2%

Sugars 43.8 g

Protein 78 g155.1%

Vitamin A 9.5% Vitamin C 0.01%

Calcium 37.2% Iron 166.8%

*Based on a 2000 Calorie diet


Soft English Muffins Recipe