English Muffins #2

1. 1

   Add yeast to water & let sit for a few minutes.

2. 2

   Meanwhile, scald milk & add the salt & butter & stir.

3. 3

   Cool to lukewarm.

4. 4

   Stir the yeast & add to the lukewarm milk mixture & slowly beat into 2 cups of the flour, mix until smooth, cover & let rise for one hour.

5. 5

   After rising, beat in the remaining one cup of flour & knead on a lightly floured cutting board until smooth.

6. 6

   Cover & let rise until doubled in bulk.

7. 7

   Roll dough into about 12 inch (2 cm) thickness & using either 3 or 4 inch round cutters cut out dough & re-knead roll & cut the remaining dough until all dough is used.

8. 8

   Cover the muffins until doubled in bulk (for best results, let rise for another hour).

9. 9

   You can sprinkle the muffins with cornmeal if you wish.

10. 10

    Place risen muffins on a lightly greased pan & cook for 7-10 minutes on each side or until each side is browned & the tops are hardened.

11. 11

    It is best to let the muffins cool first before splitting & eating them, as the centers will still be gooey in texture.

12. 12

    You may split the cooled muffins with a fork or with a knife & toast the inside of the muffin.

13. 13

    Store in an airtight bag or wrap each one in plastic wrap & store in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.