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Thomas English Muffins




Source of Recipe


RC


List of Ingredients




1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter -- melted

Sift the flour and salt into a bowl and leave in a warm place. Dissolve theyeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix inthe butter. Stir all the liquid into the warm flour and beat well untilsmooth and elastic. Cover and proof in a warm place for 50 minutes or untildoubled in bulk. Turn onto a well-floured board and knead, working a littlemore flour if necessary to make the dough easier to shape. Round up thedough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.

Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose theirshape.
Warm and grease the bakestone lightly. Lift the muffins carefullyonto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.


Recipe