Saturday, May 28, 2011

English Muffins

  • Phil is out of town for a little bit so I have some extra time to fill. That's exactly how these came to be. I did not dust them with cornmeal and mine, substituted about half the flour with whole wheat flour and didn't take nearly this long to cook. If I would have left them they would have been charcoal muffins. Overall they're pretty good. They don't nearly have the big nooks and crannies, though. We used these for dinner tonight to put BLT's on. 

1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1/4 cup melted butter
  • 6 cups all-purpose flour
  • 1 teaspoon salt
    cornmeal for dusting

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
    Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
    Heat greased griddle. Cook muffins on griddle about 5 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

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