Monday, June 30, 2008

English Muffins

With the price of everything rising so much we are going to do ALOT less grocery shopping in July and see how it turns out. So instead of going and getting some english muffins for tomorrows breakfast of egg sandwiches(aka McMuffins) I found a recipe and made my own. They taste really good. The only thing is that I think I worked the dough a little too much because I didn't get the nooks and crannies inside that I wanted. But they will work great for breakfast tomorrow!

English Muffins

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour ( I used 1/2 wheat)
1 teaspoon salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water and sugar. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat griddle. Cook muffins on griddle about 10 minutes at 300 degrees on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam. Makes about 20.

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