November 12, 2008

English Muffins...


This is the book that this recipe comes from.

If you do not have freshly ground flour you can easily substitute all-purpose or whole wheat from the store depending on whether you want a white or wheat muffin.

English Muffins

1 tbsp yeast
2 cups lukewarm water
1 cup milk
1 tbsp sugar
1/2 tsp salt
2 cups vegetable oil (I use canola but you can use any standard veggie oil)
1 egg
4 cups hard white wheat flour (or AP or whole wheat or bread flour)
2 cups corn meal

1. In a small bowl, mix the warm water with the yeast and let stand 10 minutes.
2. IN a medium sauce pan, scald milk and stir in sugar, the salt and oil. Pour mixture in a large bowl and let stand until tepid.
3. Pour the yeast mixture into the lukewarm milk mixture. Stir the mixture.
4. Add egg and 2 cups flour into the liquids and beat until smooth. Cover bowl and let rise until doubled and bubby, about 1 to 1 1/2 hours.
5. Stir the mixture and add 2 cups of flour. Turn the dough out on a floured surface. Knead, adding flour as needed.
6. Place the dough in bowl, cover and let rise again until doubled.
7. Sprinkle cornmeal on the kneading surface. Roll dough to about 2 inches thick. Sprinkle cornmeal on top. Cut the muffins with a glass or biscuit cutter into rounds. Leave on kneading surface. Cover and let rise again until the muffins double.
8. Place muffin dough in a lightly oiled large skillet, cover the pan and cook 5-10 minutes on each side on medium heat. Cool on a wire rack.

I store these in the freezer and take out what I need when I need them. I will serve them like toast or will make eggs to fill with. These are great for anytime of day and not just breakfast! YUM!!!

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