Soft English Muffins
|Bottled milk/1/2 cup evaporated milk and 1/2 cup water||1 Cup (16 tbs)|
|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.