English Muffins 2
Yield
1 batchPrep
1 hrsCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 3/4-3 | 1/4 |
all-purpose flour
|
*
|
| 1 | package |
yeast, active dry
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¼ | cups |
water
warm |
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | x |
cornmeal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
all-purpose flour
|
*
|
||
| 1 | package |
yeast, active dry
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 296 | ml |
water
warm |
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1 | x |
cornmeal
|
*
|
Directions
Use pan or electric griddle heated to 325℉ (160℃).
In large mixer bowl, combine 1¼ cups flour, yeast, sugar and salt; mix well.
Add warm water (125 F. or so) and oil to flour mixture. Blend at low speed until moistened.
Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough.
Knead on floured surface until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Cover and allow to rise in a warm place until double, about 45 minutes. Punch down dough.
On surface sprinkled with cornmeal, roll dough into ¼ inch thickness.
With biscuit or cookie cutter, cut into 3 to 4" circles.
Place muffins on ungreased cookie sheets.
Cover and allow to rise at room temperature until double, about 30 minutes.
Bake on lightly oiled electric griddle or fry pan at 325℉ (160℃). for about 8 minutes on each side, until deep golden brown.
