Raisin English Muffins Recipe
Yield: 18 MuffinsRecipe by luhu.jp
Ingredients:
1 package: Dry yeast,
1 cup: Water, warm (105 to 115f)
1 cup: Milk,
2 tbsp: Sugar,
1 tsp: Salt,
3 tbsp: Butter (or marg.), softened
1 cup: Raisins,
5 1/2 cup: All-purpose flour, (to 6cups)
Cornmeal,
Directions:
Dissolve yeast in water in a large mixing bowl; let stand 5 minutes.
Combine milk, sugar, salt, and butter in a small saucepan. Cook over
medium-low heat, stirring until butter melts. Coll to likewarm (105
to 115 degrees).
Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat
until smooth. Add 2-1/2 to 3 cups flour to form a stiff dough.
Turn dough out onto a floured surface, and knead 2 minutes or until
dough can be shaped into a ball (dough will be slightly sticky).
Place in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85 degrees) free of drafts, about 1 hour or
until doubled in bulk.
Punch dough down, and divide in half. Turn each half out onto a
smooth surface heavily sprinkled with cornmeal. Pat one half of dough
into a circle, 1/2 inch thick, using palms of hands; cut dough into
rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough
should not be reused.)
Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to
baking sheets, placing 2 inches apart with cornmeal side down (one
side of dough should remain free of cornmeal). Repeat process with
remaining half of dough. Cover and let rixe in a warm place (85F),
free of drafts, for 30 minutes or until doubled in bulk.
Using a wide spatula, transfer rounds to a preheated 360 degree,
lighlty greased electric skillet. Place cornmeal side down; cook for
6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
To serve, split muffins and toast until lighlty browned. Store
muffins in an airtight container.
Note: Muffins may be cooked over direct medium-high heat in a skillet.
To ease the morning breakfast rush, the muffins can be prepared ahead
of time and stored in an airtight container; just split and toast
before serving.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman
Source from luhu.jp
Combine milk, sugar, salt, and butter in a small saucepan. Cook over
medium-low heat, stirring until butter melts. Coll to likewarm (105
to 115 degrees).
Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat
until smooth. Add 2-1/2 to 3 cups flour to form a stiff dough.
Turn dough out onto a floured surface, and knead 2 minutes or until
dough can be shaped into a ball (dough will be slightly sticky).
Place in a well-greased bowl, turning to grease top. Cover and let
rise in a warm place (85 degrees) free of drafts, about 1 hour or
until doubled in bulk.
Punch dough down, and divide in half. Turn each half out onto a
smooth surface heavily sprinkled with cornmeal. Pat one half of dough
into a circle, 1/2 inch thick, using palms of hands; cut dough into
rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough
should not be reused.)
Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to
baking sheets, placing 2 inches apart with cornmeal side down (one
side of dough should remain free of cornmeal). Repeat process with
remaining half of dough. Cover and let rixe in a warm place (85F),
free of drafts, for 30 minutes or until doubled in bulk.
Using a wide spatula, transfer rounds to a preheated 360 degree,
lighlty greased electric skillet. Place cornmeal side down; cook for
6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
To serve, split muffins and toast until lighlty browned. Store
muffins in an airtight container.
Note: Muffins may be cooked over direct medium-high heat in a skillet.
To ease the morning breakfast rush, the muffins can be prepared ahead
of time and stored in an airtight container; just split and toast
before serving.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman
Source from luhu.jp