English Muffins No. 1686 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/2 cup: Scalded Milk,
2 tsp: Sugar,
1 tsp: Salt,
1 package: Active Dry Yeast,
2 tbsp: Warm Water,
4 cup: All-Purpose Flour,
3 tbsp: Butter, Softened
Directions:
Yields 20 3" Muffins
Combine the first measure of water, the scalded milk, the sugar and
the salt in a mixing bowl. Dissolve the yeast in the second measure
of (warm = 105o-115o) water. Let stand 5 minutes. Combine the two
mixtures. Sift the all-purpose flour before measuring. Beat half the
flour gradually into the milk mixture. Cover. Let rise in a warm
(85o) place until the sponge collapses back into the bowl (about 90
minutes). Beat in the butter. Knead in the remaining flour. Sprinkle
a board lightly with cornmeal. Turn out the dough onto the board.
Pat, press or gently roll the dough to a 1/2" thickness. Cut into 3"
rounds. Place the rounds on a lightly greased cookie sheet. Let stand
until doubled in bulk. Use a pancake turner to transfer the rounds
from the cookie sheet to a fairly hot, well buttered griddle. Cook
until light brown. Turn once while cooking. Cool slightly on a rack
once cooked. Use 2 forks back to back to separate the muffin halves
before toasting by prying them gently apart horizontally. Butter
generously after toasting. Serve with marmalades, jams, jellies
and/or preserves. From: Joel.Ehrlich@mogur.Com Date: 08-20-94
Source from luhu.jp
Combine the first measure of water, the scalded milk, the sugar and
the salt in a mixing bowl. Dissolve the yeast in the second measure
of (warm = 105o-115o) water. Let stand 5 minutes. Combine the two
mixtures. Sift the all-purpose flour before measuring. Beat half the
flour gradually into the milk mixture. Cover. Let rise in a warm
(85o) place until the sponge collapses back into the bowl (about 90
minutes). Beat in the butter. Knead in the remaining flour. Sprinkle
a board lightly with cornmeal. Turn out the dough onto the board.
Pat, press or gently roll the dough to a 1/2" thickness. Cut into 3"
rounds. Place the rounds on a lightly greased cookie sheet. Let stand
until doubled in bulk. Use a pancake turner to transfer the rounds
from the cookie sheet to a fairly hot, well buttered griddle. Cook
until light brown. Turn once while cooking. Cool slightly on a rack
once cooked. Use 2 forks back to back to separate the muffin halves
before toasting by prying them gently apart horizontally. Butter
generously after toasting. Serve with marmalades, jams, jellies
and/or preserves. From: Joel.Ehrlich@mogur.Com Date: 08-20-94
Source from luhu.jp