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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

English Muffins Recipe

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This recipe for English Muffins is from From One Kitchen to Another 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. water
3/4 c. milk
3 tbsp. butter
1 1/2 c. flour
1 tbsp. yeast
2 tbsp. sugar
1 tsp. salt
3 1/4 - 4 c. flour
2 tbsp. cornmeal
Directions:
Directions:
Heat water, milk, and butter to 120 degrees. In large mixer bowl, combine 1 1/2 C flour, yeast, sugar, salt, and warmed water mixture. Mix at high speed for 3 minutes. Add 3 1/2 C flour and continue kneading for 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 C flour to form a stiff dough. Place dough in a greased bowl turning once to grease top. Cover and let rise in a warm place for 30 minutes. Punch down and turn out on a board. Sprinkle with corn meal. Roll dough 1/2 inch thick. Cut with a floured 3-inch cookie cutter. Cover. Let rise 30 minutes. Preheat lightly buttered griddle at med-low heat (250 F) Brown muffins cornmeal side down, 15-20 minutes. Turn and cook 15-20 minutes longer. Cool on wire rack.

 

 

 

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