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English Muffins Recipe

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This recipe for English Muffins is from The Yandrick 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 ½ cups milk
¼ cup margarine
2 T sugar
1 tsp salt
1 package dry yeast
4 ½ cups flour, approximate
Cornmeal
Directions:
Directions:
Heat milk and margarine in saucepan until very warm (130 degrees). In large bowl, combine sugar, salt, yeast and 1 ½ cups flour. Gradually beat milk mixture into flour. Beat 2 minutes at high speed. Beat in egg and 1 cup more flour. With spoon, add 2 cups flour or enough to make a stiff dough. Turn dough onto lightly floured surface and knead until well mixed (approximately 2 minutes). Shape dough into a ball and place in greased large bowl, turning once. Cover and let rise in warm place until doubled, approximate 1 ½ hours. Punch down. Turn onto floured surface, cover with bowl 15 minutes to let dough rest. Meanwhile, place cornmeal in a pie plate. Cut dough into 3 inch circles. Reroll scraps to make 18 circles in all. Dip both side of each circle in cornmeal. Place on cookie sheets. Cover and let rise in warm place until doubled, about 45 minutes. Brush large skillet with salad oil and heat. When medium hot, place 6 circles in skillet. Cook 8 minutes on each side or until brown. Repeat until all are cooked. To serve, split muffins horizontally with tines of fork and toast.

 

 

 

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