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No store-bought English muffin will ever
beat a homemade one for taste, texture and the pure enjoyment
and satisfaction of eating something you personally made and
baked. (Of course, it goes without saying you should already
know how to bake!)
English Muffins
- 1 2/3 cup milk
- 2 1/2 tablespoons butter
- 1 package active dry yeast
- 1 heaping tablespoon granulated sugar
- 1/3 cup warm water
- 1 large egg
- 2 teaspoons salt
- 1 teaspoon vinegar
- 5 cups unbleached flour
- Cornmeal or bread crumbs
- Heat the milk and melt the butter in it.
Cool.
- Combine the yeast, water,
and sugar. Allow to proof for a few minutes.
- Combine the cooled
milk mixture with the yeast mixture in large bowl. Add the
egg, salt, and vinegar, along with half the
flour and mix at medium speed for about
5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to
rise in draft-free area for 1 hour.
- Pour cornmeal or bread crumbs into a bowl.
Grease two baking sheets. Take approximately
1/2 cup of dough into your hand and form
a ball. Flatten and place in cornmeal, turning once. Place
muffin on the greased cookie sheet and flatten
to a 3-inch circle. Allow muffins to
rise for about 8 minutes.
- Heat a griddle or skillet over medium-low
heat. Place the muffins on the griddle
and cook 7 minutes on each side. Allow
to cool completely.
Makes about 16 muffins.
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