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English Muffins




Source of Recipe


USDA


List of Ingredients




4 1/2 cups flour
2 tablespoons sugar
1 package yeast
1 teaspoon salt
1 1/4 cups milk
3 tablespoons shortening
1 egg
1 tablespoon cornmeal

Recipe






1. Mix 2 cups flour with sugar, yeast and salt. Heat milk and shortening together over low heat until warm. Fat does not need to melt. Stir into flour mixture. Beat well.

2. Add egg and beat 2 minutes.

3. Add remaining flour to make a soft dough that leaves side of bowl. Knead on a lightly floured surface until smooth and elastic, about 10 minutes.

4. Place in a greased bowl and turn to grease top. Cover and let rise until doubled, about 30 minutes.

5. Grease baking sheet. Sprinkle lightly with cornmeal. Roll out dough to 1/4-inch thickness. Place on baking sheets. Sprinkle lightly with cornmeal.

6. Let rise in a warm place until almost double, about 30 minutes.

7. Preheat griddle and grease lightly. Bake muffins on griddle 10 minutes on each side or until lightly browned. Cool on rack.

Makes 2 dozen muffins.
Servings/Yield: 24 servings | 24 • Source: USDA
Preparation Times