Post by bean on Apr 17, 2007 8:00:26 GMT -5
This is my favorite one -
I cut the recipe in half & do the dough in my bread machine. I use my plug in griddle at 250º for 10 min. a side and then place them on a cookie sheet in the oven at 200º for 20 minutes. They are great toasted with butter and cracked black pepper.
English Muffins
Makes 18
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 shortening (I use butter)
6 cups all-purpose flour
1 teaspoon salt
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 10
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.
Great with orange butter, or cream cheese and jam.
These are really good too.
I cut the recipe in half & did the dough in my bread machine. I added 1 t. cracked black pepper to the dough and rolled the dough with my rolling pin. I used my plug in griddle at 250º for 10 minutes a side and then placed them on a cookie sheet in the oven at 200º for 20 minutes. Delish!
*I also put cornmeal on them after cutting the rounds.
English Muffins
1 T. yeast
1/2 c. warm water
2 c. warm milk (or half-and-half for richer tasting muffins)
1/2 c. (1 stick) butter, melted
2 eggs, beaten
1/2 c. powdered sugar
8 c. AP flour (approximately)
1 1/2 t. salt
In a large bowl, dissolve yeast in the water and milk. Let stand 5 minutes until the yeast is foamy.
Add the butter, eggs and powdered sugar to the yeast mixture, mix well.
In another large bowl combine the flour and salt.
Slowly add the wet ingredients to the dry ingredients, and mix well with your hands. Place the dough on a floured countertop or board and knead for 4 to 6 minutes.
Spread the dough with your hands until about 1/2 inch thick.
Using a 3-inch round cutter, cut the dough into muffin sized rounds. Make as many as you can. Allow to rise for 60 minutes.
On a greased griddle over medium low heat, cook the muffins about 7 minutes per side, or just until golden.
Slice the muffins and toast.
From – Beautiful Breads & Fabulous Fillings
I cut the recipe in half & do the dough in my bread machine. I use my plug in griddle at 250º for 10 min. a side and then place them on a cookie sheet in the oven at 200º for 20 minutes. They are great toasted with butter and cracked black pepper.
English Muffins
Makes 18
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 shortening (I use butter)
6 cups all-purpose flour
1 teaspoon salt
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 10
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.
Great with orange butter, or cream cheese and jam.
These are really good too.
I cut the recipe in half & did the dough in my bread machine. I added 1 t. cracked black pepper to the dough and rolled the dough with my rolling pin. I used my plug in griddle at 250º for 10 minutes a side and then placed them on a cookie sheet in the oven at 200º for 20 minutes. Delish!
*I also put cornmeal on them after cutting the rounds.
English Muffins
1 T. yeast
1/2 c. warm water
2 c. warm milk (or half-and-half for richer tasting muffins)
1/2 c. (1 stick) butter, melted
2 eggs, beaten
1/2 c. powdered sugar
8 c. AP flour (approximately)
1 1/2 t. salt
In a large bowl, dissolve yeast in the water and milk. Let stand 5 minutes until the yeast is foamy.
Add the butter, eggs and powdered sugar to the yeast mixture, mix well.
In another large bowl combine the flour and salt.
Slowly add the wet ingredients to the dry ingredients, and mix well with your hands. Place the dough on a floured countertop or board and knead for 4 to 6 minutes.
Spread the dough with your hands until about 1/2 inch thick.
Using a 3-inch round cutter, cut the dough into muffin sized rounds. Make as many as you can. Allow to rise for 60 minutes.
On a greased griddle over medium low heat, cook the muffins about 7 minutes per side, or just until golden.
Slice the muffins and toast.
From – Beautiful Breads & Fabulous Fillings