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English Muffins 2
5 1/4 to 5 3/4 c bread flour
2 pkg rapid-rise yeast
2/3 c dried milk
2 c water
1/4 c shortening
2 tbs sugar
1 tsp salt
cornmeal

Combine 4 1/4 cups flour, yeast, dried milk, sugar and salt. Heat water and shortening to 120 degrees. Add to dry ingredients and mix until soft dough forms. Add enough flour to make a smooth dough. Knead until smooth and elastic. Let rise in a warm place for 10 minutes. Punch down dough and let rest 10 minutes. Roll dough to slightly less than 1/2-inch thickness. Cut out with english muffin cutter or large biscuit cutter. Continue rolling and cutting until all dough is used. Dip both sides of muffin in cornmeal, brush with a small amount of water if necessary to help cornmeal stick, and place muffins on baking sheets. Let rise until very light, about 30 minutes. Cook muffins in a electric skillet set at 325 degrees F for 25 to 30 minutes. They can also be cooked on a large griddle or skillet over low heat. Refrigerate remaining muffins while cooking the remainder. Muffins should be golden brown on both sides when done. Turn frequently while cooking muffins. Makes about 12 muffins, depending on the size of the cutter used.

To serve: Fork split muffins and toast or broil them.