Pillsbury Easy English Muffins Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 package: Active dry yeast,
2 cup: Warm water,
5 1/2 cup: All purpose or unbleached flour,
1 tbsp: Sugar,
3 tsp: Salt,
1/2 cup: Shortening cornmeal margarine or butter,
Directions:
In large bowl, dissolve yeast in warm water (105-115F) Lightly spoon
flour into measuring cup; level off. Add 3 cups flour, sugar, salt
and shortening to yeast mixture, stirring by hand until moistened.
Stir vigorously by hand until smooth. Gradually add remaining 2-3
cups flour to form a stiff dough, beating well after each addition.
On floured surface, gently knead dough 5-6 times until no longer
sticky. Roll dough to 1/4 - 3/4 inch thickness; cut with 3-4 inch
floured round cutter. Sprinkle cornmeal evenly over 2 ungreased
cookie sheets. Place cutout dough on cornmeal; sprinkle with
additional cornmeal. Cover loosely with plastic wrap and cloth towel.
Let rise in warm place until light, 30-45 minutes. Heat griddle to
350F. With wide spatula, invert dough rounds onto ungreased griddle.
Bake 5-6 minutes on each side or until light golden brown; cool.
Split, toast and butter. Makes 18-26 muffins.
Origin: The Pillsbury Bake-Off Cookbook. This recipe was submitted by
From: Sharon Stevens Date: 09-19-94
Source from luhu.jp
flour into measuring cup; level off. Add 3 cups flour, sugar, salt
and shortening to yeast mixture, stirring by hand until moistened.
Stir vigorously by hand until smooth. Gradually add remaining 2-3
cups flour to form a stiff dough, beating well after each addition.
On floured surface, gently knead dough 5-6 times until no longer
sticky. Roll dough to 1/4 - 3/4 inch thickness; cut with 3-4 inch
floured round cutter. Sprinkle cornmeal evenly over 2 ungreased
cookie sheets. Place cutout dough on cornmeal; sprinkle with
additional cornmeal. Cover loosely with plastic wrap and cloth towel.
Let rise in warm place until light, 30-45 minutes. Heat griddle to
350F. With wide spatula, invert dough rounds onto ungreased griddle.
Bake 5-6 minutes on each side or until light golden brown; cool.
Split, toast and butter. Makes 18-26 muffins.
Origin: The Pillsbury Bake-Off Cookbook. This recipe was submitted by
From: Sharon Stevens Date: 09-19-94
Source from luhu.jp