 |
Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 4 |
|
These are an easier way to make English Muffins that uses a dough instead of a thick batter which is easier to handle. Ingredients:
3 cups all-purpose flour, sifted |
1 tablespoon active dry yeast (one packet's worth) |
1/4 cup lukewarm water |
3/4 cup milk (whole, skim, soy, rice, any will do) |
2 tablespoons butter |
1 teaspoon salt |
Directions:
1. Add yeast to water & let sit for a few minutes. Meanwhile, scald milk & add the salt & butter & stir. Cool to lukewarm.
2. Stir the yeast & add to the lukewarm milk mixture & slowly beat into 2 cups of the flour, mix until smooth, cover & let rise for one hour. After rising, beat in the remaining one cup of flour & knead on a lightly floured cutting board until smooth. Cover & let rise until doubled in bulk.
3. Roll dough into about 12 inch (2 cm) thickness & using either 3 or 4 inch round cutters cut out dough & re-knead roll & cut the remaining dough until all dough is used. Cover the muffins until doubled in bulk (for best results, let rise for another hour).
4. You can sprinkle the muffins with cornmeal if you wish. Place risen muffins on a lightly greased pan & cook for 7-10 minutes on each side or until each side is browned & the tops are hardened.
5. It is best to let the muffins cool first before splitting & eating them, as the centers will still be gooey in texture.
6. You may split the cooled muffins with a fork or with a knife & toast the inside of the muffin. Store in an airtight bag or wrap each one in plastic wrap & store in the fridge.
|
|