"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

English Muffins Recipe

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This recipe for English Muffins, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marc Crandall
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
* 1 cup milk
* 3 tablespoons butter
* 1 egg
* 1/2 teaspoon salt
* 2 teaspoons sugar
* 3 cups all-purpose flour (or more)
* 1 1/2 teaspoons dry yeast
* cornmeal

Directions:
Directions:
1. Put ingredients in your bread machine in the order listed. 2. Start the dough cycle. 3. When the cycle is finished. 4. Sprinkle corn meal over your work area. 5. Use your hands to pat the dough into a 1/2 inch thick rectangle. 6. Turn the dough so that each side gets lightly coated with cornmeal. 7. Cut into 8 to 10 rounds. 8. An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds. 9. Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double. 10. Heat a dry cast iron skillet or griddle over a low flame. 11. (I do spray mine with Pam). 12. Cook the muffins about 5 to 7 minutes on each side. 13. They should be golden brown when you turn them. 14. Split the muffins with a fork or serrated knife and serve warm. 15. These freeze well and can be reheated in the microwave or toasted.

 

 

 

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