English Muffins

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.