English Muffins - Abm Method |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is an adatation from a recipe I have had for years. It was originally from the Fleischmann's Yeast Cookbook. I have made it often and have finally adapted it to mixing it in a Bread Machine on the dough cycle. One pkg of dry yeast may be substututed for the 1 Tbs listed. It may not be necessary to 'proof' the yeast, but that's how I make these yummy, soft English Muffins. Toast & top with butter & jam - Perfection ! Ingredients:
1 cup milk |
2 tablespoons sugar |
3 tablespoons butter or 3 tablespoons margarine |
1 cup warm water |
1 teaspoon sugar |
1 tablespoon dry yeast |
1 teaspoon salt |
5 -6 cups flour |
1/4 cup yellow cornmeal |
Directions:
1. Combine milk, butter & 3 Tbs sugar in small glass bowl.
2. Microwave for 60 seconds, til very warm.
3. Pour into bread machine pan.
4. In small bowl stir together yeast, tsp of sugar & 1 cup water.
5. Let sit about 5 minutes, until foamy.
6. Add to bread machine pan.
7. Add flour & salt.
8. Process on dough cycle.
9. Remove dough & divide in half.
10. Roll or pat out each half to 1/2 thick on board sprinkled with corn meal.
11. Cut into 3 or 4 inch circles, I use a egg ring.
12. Place 2 apart on ungreased cooky sheet.
13. Cover, let rise til double, about 30 minutes.
14. Carefully remove from sheet and place on preheated non-stick fry pan or griddle.
15. Cook 10 - 15 minutes on each side.
16. Cool on racks.
17. Split in half & toast.
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