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Bread: English Muffins




Source of Recipe


unknown


List of Ingredients




5 cups all-purpose flour (up to 6)
2 packages dry yeast
2 tablespoons sugar (up to 3)
2 teaspoons salt (up to 3)
2 cups water
1/2 cup shortening
corn meal


Recipe



In large mixer bowl, stir 3 cups of the flour, yeast, sugar, and salt.
Heat water and shortening (120º to 130º). Add flour mix and beat 3 minutes
on medium speed. Add 2 to 3 cups more flour to make a stiff dough. Knead
about 8 minutes until not sticky. On floured surface, roll out to about
1/2" thick. Cut into rounds with a 3" to 4" cutter (I use a tuna can).
Sprinkle 2 large cookie sheets with corn meal. Place cut out rounds on
sheets and sprinkle with additional corn meal. Cover loosely and let rise
until light, 30 to 45 minutes.

Heat fry pan to 325º to 350º. Invert rounds onto ungreased surface. Cook
5 minutes each side or until light golden brown. Cool, split and toast.