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English Muffins
These English Muffins are more bread-like than store-bought English Muffins
and much better. Once you have cooked them split them in half, toast,
and serve with lots of butter and jam.
| Quantity: |
16 - 18 |
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| Time - Preparation: |
1 1/2 hours |
Time - Cooking: |
40 minutes |
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Temp - Stove: |
Medium - Low |
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| Equipment: |
| Large Mixing Bowl |
English Muffin Rings |
| Cookie Sheets |
Frying Pan/Griddle |
| Rolling Pin |
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| Ingredients: |
| 1/2 Cup Water - Warm |
4 Cups Flour |
| 1 Cup Milk - Warm |
1 Tbs. Sugar |
| 1 Pkg. Dry Yeast |
1 Tsp. Salt |
| 3 Tbs. Butter - Melted |
Cornmeal |
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| Preparation: |
- Dissolve Yeast in water and let stand for 5 minutes
- Add Milk, Sugar, and Salt and mix until dissolved
- Add Flour and Butter and mix
- Cover and let rise for 1 hour
- Punch down dough and knead until smooth
- Roll dough out to 1/2 inch thick on floured board, let sit for
a few minutes to stabilize.
- Spread a thin layer of Corn Meal on the Cookie Sheets
- Using Muffin Rings cut out muffins and place on Cookie Sheets
- Cover cut dough with a damp cloth
- Let rise for 1/2 hour to 1 hour
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| Cooking: |
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The dough should be cooked in the Muffin Rings. They help define
the shape of the muffin, encouraging them to rise up while cooking
instead of spreading out, and they transfer some heat to the side
to help with the cooking.
- Grease inside of Muffin Rings and place around dough
- Using a spatula coated with Corn Meal, or Flour, lift the muffins
with the rings off of the Cookie Sheets and place them in the
Griddle.
- Cook for 10 minutes in the Muffin Rings
- Flip muffins over, press down lightly on the muffins to give
them a flatter top, and cook for an additional 5 minutes
- Remove cooked muffins from rings and cool on racks
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