English Muffins

1. 1

   Scald

2. 2

   milk

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   and cool to lukewarm.

4. 4

   Add melted shortening, sugar

5. 5

   and

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   salt.

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   Dissolve

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   crumbled

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   yeast in lukewarm water and add to first mixture.

10. 10

    Add flour to make a moderately

11. 11

    soft dough.

12. 12

    Mix

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    well.

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    Remove to lightly floured board. Knead

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    until smooth.

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    Place

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    dough

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    in

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    greased

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    bowl.

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    Cover tightly.

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    Let rise in warm place until almost doubled.

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    Remove dough

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    to

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    a lightly

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    floured

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    board.

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    Flatten

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    to remove gas bubbles

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    and form into a roll.

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    Grease muffin rings and place on

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    a

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    greased pan.

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    Cut

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    off pieces of dough large enough to fill rings 1/3 full.

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    Put

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    dough

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    in

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    rings

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    and

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    flatten out. Cover and allow to rise

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    in

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    warm place until rings are about 3/4 full.

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    Or roll out

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    dough about 1/3-inch thick.

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    Cut with floured cookie cutter. Let rise until light.

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    Bake on lightly greased griddle that is not

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    too

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    hot.

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    Turn when browned and bake other side when cool, split open and toast then.

* Per serving · 4 servings · Values may vary.

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