Mary Jo's English Muffins
Yield
20 muffinsPrep
1 hrsCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
yeast, active dry
|
|
| 3 | cups |
water
warm |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
milk, skim, (non fat) powder
|
|
| 8 | cups |
all-purpose flour
divided |
|
| 6 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
yeast, active dry
|
|
| 7.1E+2 | ml |
water
warm |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
milk, skim, (non fat) powder
|
|
| 1.9 | l |
all-purpose flour
divided |
|
| 9E+1 | ml |
vegetable oil
|
|
Directions
In a large bowl, dissolve the yeast in the water.
Add the sugar, salt and dry milk and bland.
Add half the flour and whisk for 1 minute.
Set the mixture aside for 1 hour, or until the sponge falls back on itself.
Beat in the oil.
Add the remaining flour and mix well. Add extra flour if necessary to make a fairly stiff dough. With floured hands cut out about 20 four-ounce pieces of dough and form them into 3-inch patties. Place the patties on a greased cookie sheet and let rise about half and hour, or until they are doubled in bulk. Preheat griddle to 325 to 350℉ (180℃) and cook approximately 7 minutes per side. For Cinnamon-Raisin English Muffins: Add 1 tbs. cinnamon and 1 cup raisins with the remaining flour. For whole wheat English muffins: Substitute "crunchy whole wheat flour mix" for white flour: : 2 cups whole wheat flour : 2 cups cracked wheat flour : 4 cups unbleached white flour
