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English Muffins II




Source of Recipe


Friendly Freezer


List of Ingredients




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


Recipe



Heat milk and margarine until very warm (130°) and let cool
slightly. With mixer, add sugar, salt, yeast, and flour. Then beat
in egg and 1 cup of flour. Add just enough remaining flour to form a
smooth, non sticky dough. Knead just untill well mixed.

Shape into a ball and place in a greased bowl and cover to rise till
double in bulk. Punch down and let rise another 15 minutes.

Roll dough out to 3/8 inch thick. Cut into 3 inch circles- reroll
scraps to make 18 circles in all. Dip both sides of circles in
cornmeal and place on cookie sheets.

Cover and let rise 45 minutes. Brush large skillet with salad oil
and heat. When skillet is medium hot put 6 circles on and cook 8
minutes on each side or until light brown. Repeat till all are baked.

To serve, split and toast.