Cheddar English Muffins
Source of Recipe
CD Kitchen
List of Ingredients
1 pkg active dry yeast
1/2 cup warm water, 110 to 115
1 tbsp granulated sugar
3/4 cup warm milk
3 tbsp soft butter or margarine
2 1/2 cups all-purpose flour
2 tsp salt
3/4 cup extra sharp Cheddar cheese
1/3 cup cornmeal
About 1/4 cup all-purpose flour
Recipe
In a large bowl, dissolve the yeast in warm water and sugar.
Combine the milk and butter in a measuring cup. Combine the flour, salt,
cheese and cornmeal in a separate bowl. Stir in the flour mixture
alternately with the milk mixture. Beat until dough is elastic and stiff.
Knead lightly using 1/4 cup more of flour. Let dough rise in a greased bowl
until doubled, about 1 hour.
Punch down. Roll out onto a lightly floured board to 1/2 inch thickness. Cut
with 3 inch round cutter. Place on a greased baking sheet, sprinkled with
cornmeal. Cover. Let rise about 30 minutes.
Cool on a skillet ( or electric skillet set at 300 ) for 10 minutes on each
side or until well browned.
Cool on a rack before splitting with a fork to toast.
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