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English Muffins II




Source of Recipe


Barbara Marino


List of Ingredients




1 envelope active dry yeast

1/4 cup very warm water

1/4 cup butter

1 cup milk

2 teaspoon salt

1/3 teaspoons baking soda

4 cups all-purpose flour

Semolina or cornmeal



Recipe



Dissolve yeast in warm water. Melt butter in milk, cool slightly and combine with yeast.

- Add salt, baking soda and half the flour to the yeast-milk mixture; beat well. Let stand in a warm place about 1 hour, until double in bulk.

- Work in remaining flour to make a firm dough. Knead thoroughly, until dough is smooth and elastic. Roll out to 1/2 inch thick, cut into rounds with a 4-inch cutter. Sprinkle both sides with cornmeal or semolina.

- Let rise until double in bulk again, about 1 hour.

- Brush a griddle or heavy skillet very lightly with fat, then heat. Bake the muffins on the griddle over moderate heat, turning occasionally, until well browned on both sides, about 12 to 15 minutes in all. To serve, cool, split with a fork and toast.

Makes about 1 dozen.