"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

English Muffins Recipe

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

Contributor:  
Contributor:  
Sarah Pfarr
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup water, warm (110F)
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup nonfat milk, slightly warm (100-110F)
3/4 tsp salt
2 cups all purpose flour

Directions:
Directions:
In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy. Using a wooden spoon, stir in remaining ingredients and mix until smooth. Cover with plastic wrap and set aside for 40 minutes. Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray. Drop dough by scant 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top with look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.
Cool on wire rack for at least 15 minutes or until completely cool. When ready to serve, split muffins with a fork and toast. Serve with butter, jam, peanut butter, etc.

 

 

 

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