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English Muffins




Source of Recipe


Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6477.1

List of Ingredients




1 pkg. active dry yeast
2 tablespoons warm water (110F)
1 cup water
1/2 cup scalded milk
2 teaspoons sugar
1 teaspoon salt
4 cups of flour, divided
3 tablespoons butter, softened

Recipe



Dissolve 1 pkg. active dry yeast in 2 tablespoons warm water (110F) and allow a few minutes for it to bubble up.

Mix together: 1 cup water, 1/2 cup scalded milk, 2 teaspoons sugar and 1 teaspoon salt. Add the yeast mixture. Mix in 2 cups of flour, cover and allow to rise in a warm place (85F) until it collapses back in on itself. Then beat in 3 tablespoons of softened butter. Knead in 2 cups of additional flour, pat dough to about 1/2 inch thickness and cut into 3 inch rounds. Place on a greased cookie sheet and allow to rise until double in size.

Preheat griddle or skillet to medium high temperature and add a small amount of oil or butter. Carefully transfer muffins to griddle and cook until lightly browned, about 10 minutes on a side. Cool slightly on a rack. To divide muffins for toasting, use a dinner fork to pierce around the circumference and gently separate the halves.

I've tried using muffins rings for these, but haven't been pleased with the results. The muffins deflate very easily and it's hard to get them to the griddle and get the rings off without causing them to fall . . .