English Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup boiling water and 3 tablespons dry milk
1 pack dry yeast (.25 ounce pack)
1/4 cup lukewarm water
1 1/2 tablespoons honey or sugar
3 tablespoons butter
1 tablespoon scant vinegar
2 teaspoons salt
4 cups flour, unbleached
Farina or cornmeal

Preparation

1 Dissolve yeast in 1/4 cup lukewarm water. In large bowl, combine other ingredients except flour and dry milk, if used, and cool to lukewarm. Add yeast and stir well. Mix in flour and dry milk and stir until dough leaves sides of the bowl. Grease bowl and turn dough until all sides are greased. Cover and let rise until double, about an hour.  2 Place on lightly floured board and roll out with rolling pin. 3 Cut using 4 inch round cutter or can top. Let rest for 10 minutes.  4 Preheat skillet to 325-340 degrees (electric frying pans may vary). Sprinkle skillet lightly with farina or cornmeal.  5 Carefully place muffins and cover with lid. Cook 5-6 minutes or until brown and turn. Cook another 5-6 minutes and place on rack to cool.

About


Great with butter, honey and jam! Can substitute 1/2 cup scalded milk and 1/2 cup boiling water for the 1 cup boiling water and 3 tablespoons dry milk.

Comments:
Rich Grant

After you turn over do you put the lid back on?