English Muffins
1. Scald ½ cup milk
2. Add 2 Tbsp. sugar,
½ tsp. salt, and 1/8 cup marg.
3. Stir until the
sugar is dissolved and the margarine is melted.
4. Place in a large
mixing bowl and cool to lukewarm
5. Dissolve 1 heaping
Tbsp. yeast into ½ cup very hot water. Stir
well
6. Add dissolved
yeast into milk mixture
7. Beat in 1 ½ cups
flour until smooth, then add 1 ½ cup more flour. If too sticky add ½ cup more flour.
8. Place the dough on
a lightly floured bread board and knead for 8 to 10 minutes, or until smooth
and elastic.
9. Place the dough in
a greased bowl. Put very hot water into
another bowl and put a cooling rack on top of it. Then place the dough on the rack and let rest
for 10 minutes.
10. Roll dough into ½
inch thickness
11. Cut into 3 inch
circles. Place on a lightly greased
cookie sheet that has been lightly sprinkled with cornmeal.
12. Lightly cover and
put in refrigerator for an hour
13. Grease a cast
iron pan well, place the dough into the pan and cook for 15 minutes on either
side.
No comments:
Post a Comment