member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Prize Winning English Muffins


    Source of Recipe


    Iowa State Fair

    Recipe Introduction


    Mary E. Pettit, Sigourney IA * Second Place, 1986 Bread and Rolls, English Muffins

    List of Ingredients




    1 pkg. active dry yeast
    1/4 c. warm water
    1/2 c. plain yogurt
    1/2 c. boiling water
    2 c. flour
    1 tsp. salt
    1/2 tsp. baking soda
    1 c. flour -- (1 to 3)
    cornmeal

    Recipe



    Dissolve yeast in warm water (105-115 degree). In large bowl combine yogurt and boiling water. Stir in 2 cups flour and dissolved yeast. Beat until stiff. Cover with damp towel; let rise and fall and rise again. After second rising stir in salt, baking soda and flour, 1 cup at a time. Turn out onto lightly-floured surface. Knead vigorously until dough is pliable but slightly sticky. Place dough in greased bowl, turning to grease top. Cover; let rise until double.

    Punch down; turn out onto lightly- floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles, using a one-pound coffee can. Sprinkle with cornmeal. Cover with damp towel; let rise until double, 30 minutes. Cook in heavy, lightly-greased skillet over medium to medium low heat 3-5 minutes or until golden grown. Turn and cook other side until golden brown. Yield: 7-8.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |