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Soft English Muffins

Western.Chefs's picture
Ingredients
  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)
Directions

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

Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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