Handmade English Muffins
Yield
18 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
water
lukewarm |
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | each |
eggs
, optional |
|
| 4 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
water
lukewarm |
|
| 5 | ml |
sugar
|
|
| 15 | ml |
yeast, active dry
|
|
| 1 | each |
eggs
, optional |
|
| 946 | ml |
all-purpose flour
|
|
Directions
Scald the milk stir in the Tbs of sugar, the salt, and the vegetable oil Pour into a large bowl and let stand until tepid. Sprinkle the teaspoon of sugar and the yeast into the water, let stand 10 minutes Stir the yeast, then pour into the lukewarm milk mixture. Beat in egg and two cups flour until smooth Cover bowl and let rise until doubled and bubbly. Stir down the bubbles and add the other 2 cups of flour. Knead on a floured surface (adding more flour as needed) Let rise again until doubled sprinkle cornmeal on your kneading surface roll dough to about ½ inch think sprinkle cornmeal on top. Use a cup or a biscuit cutter to cut into rounds. Cover and let rise again until doubles. Heat an electric skillet to medium, lightly grease. Place muffin on hot surface, cover the pan. Cook on one side 3 to 8 minutes until brown. Flip then brown the other side.
