Tuesday, August 11, 2009

English Muffins

What better way to start the day then with homemade english muffins and jam. Or making your own bacon n egger instead of the greasy fast food versions. Delicious! I got this recipe from All Recipes and making english muffins is a lot easier then you think, really. This was my first tiime making these and they turned out really well, but like a lot of people I won't be happy until I've tested a few recipes just to make sure that this is the right one. I only made half the recipe but I'll give you the full version, I did find that I didn't need as much flour as the recipe states so you'll have to adjust yours too probably.
English Muffins
1 cup milk
2 tbsp sugar
1 tbsp dry active yeast
1 cup warm water
1/4 cup melted shortening
6 cups all purpose flour
1 tsp salt

Warm the milk in a small saucepan until it bubbles, remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl dissolve the 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 the flour, or enough to make a soft dough. Knead. Place in greased bowl, cover and let rise for 1 hour.

Punch down and roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter, or whatever you have on hand, you'll want about a 3-4 inch circle. Sprinkle wax paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise for 1/2 hour.

Heat griddle to 300F. Cook muffins on the griddle for about 10 minutes on each side. To use split and toast.

Thanks for stopping by!

1 comment:

  1. your a very talented cook/baker. the recipes you make are what anyone else (including myself) would find to be extremely difficult and not even want to try them. english muffins? puff pastry? rugelach?