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English Muffins

American.Gourmet's picture
  Active dry yeast 1 Tablespoon
  Warm water 1 Cup (16 tbs)
  All purpose flour 3 Cup (48 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Salt 1 Teaspoon
  Cornmeal 1 Cup (16 tbs)

Dissolve yeast in warm water in large bowl.
Add flour, shortening, honey and salt.
Stir until water is absorbed and dough cleans side of bowl.
Turn dough onto floured surface.
Knead lightly just until dough is easy to handle, 5 to 10 times.
Roll dough 1/4 inch thick.
Cut into 3 1/2-inch circles.
Sprinkle ungreased cookie sheet with cornmeal.
Place circles about 1 inch apart on cookie sheet; sprinkle with cornmeal.
Cover; let rise in warm place until light and airy, about 1 hour.
Heat ungreased electric griddle or skillet to 375°.
Cook circles until deep golden brown, about 7 minutes on each side; cool.
To serve, split with fork, toast and spread with margarine and marmalade if desired.
Cornmeal English Muffins: Substitute 1 cup cornmeal for 1 cup all-purpose flour.
Sourdough English Muffins: Decrease water to 3/4 cup.
Add 1/2 cup Sourdough Starter (page 202) with the shortening.
Whole Wheal English Muffins: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups all-purpose flour.

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