English Muffins

These English Muffins are a little crusty on the outside and tender on the inside. These are just delicious and made at home!

1/2 cup warm water

1 package dry yeast

1 1/2 tsp. salt

1 Tbsp. sugar

1 cup warm milk

3 1/2 cups all-purpose flour

3 Tbsp. vegetable oil or melted shortening

1/2 cup cornmeal

Pour the water into a large mixing bowl, sprinkle the yeast over and stir. Let stand for 5 minute to dissolve.

Stir in the salt, sugar, warm milk, 2 cups of the flour, and the oil. Stir briskly with a spoon for a minute to mix well.

Add the remaining flour and stir to blend smoothly. This dough will be very soft.

Cover and let the dough double is size, about one hour.

Flour a board and your hands. Put the dough on the board, and add a little flour if it is too sticky to manage.

Knead the dough three or four times. Pat and push the dough out so it is about 1/4 inch thick.

Using 3 inch rings as a cutter, cut the dough out and place the muffins one inch apart on a baking sheet that has been sprinkled with cornmeal.

Cover light with a towel, and let rest for 30 minutes.

Heat a griddle until medium hot and grease with butter.

Grease the inside of the rings and place them on the griddle.

Put the muffins in the rings and cook over low-medium heat 10 minutes on one side and 5 minutes on the other.

Let cool on wire racks.

Before serving, split the muffins in half with a fork and toast them. Butter generously and serve warm with Strawberry Honey Butter.

Makes 16 muffins

 

 

 

 

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS