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English Muffins Recipe

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This recipe for English Muffins is from The Braunschweig/Kneip Family Cookbook Project, 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 milk
2 Tab sugar
1 Tsp salt
3 Tab butter
1 C warm water (105-115º)
1 pkg. active dry yeast
5-6 cups flour
Corn meal
Directions:
Directions:
Scald milk, stir in sugar, salt and butter. Cool to lukewarm.

Measure warm water into large warm bowl. Sprinkle with yeast, stir until disolved.
Stir in lukewarm milk mix and 3 C flour, beat until smooth.

Add enough additional flour to make a stiff dough.

Turn out onto floured board; knead about 2 minutes or until dough is manageable and can be formed into a ball (dough maybe slightly sticky). Place in greased bowl turning to grease top. Cover, let rise in warm place, free from drafts, until double in size, about 1 hour.

Punch dough down, divide in half. On a board heavily sprinkled with corn meal, pat each half of dough into a ½" thickness. Cut into circles with a 3" floured cookie cutter. Place on ungreased baking sheets about 2" apart. Cover; let rise in warm place, free from draft, until double in size, about ½ hour.

Place on a lightly greased med-hot griddle or skillet, corn meal side down. Bake until well browned, about 10 minutes on each side. Cool on wire racks.

To serve, split muffins in half and toast.

Whole wheat muffins:
Substitute whole wheat flour for white flour.
Number Of Servings:
Number Of Servings:
18 muffins

 

 

 

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