Monday, February 20, 2012
They are pretty easy to make. If you have never used yeast before, go here for some tips.
This recipe will make 1-2 dozen English muffins. The amount varies due to the size biscuit cutter you use.
Traditionally, they are made with 4" cutters. That will yield 1 dozen. But, most home toaster slots aren't large enough to accommodate them. So, unless you have a toaster oven, you will need to cut them smaller. I just use a regular size biscuit cutter, which is about 2-1/2 ".
You will need an electric skillet or a few skillets to cook them on the stove.
You will need a rolling pin and a biscuit cutter 2-1/2" to 4 " in diameter.
5-1/4 to 5-3/4 cups flour
2 packages(4-1/2 teaspoons) dry yeast
2 cups milk
1/4 cup butter, shortening, or oil
2 Tablespoons sugar
1 teaspoon salt
cornmeal for coating the muffins
In a large bowl, mix the yeast and 2 cups flour.
In a medium saucepan, heat the milk, butter,sugar, and salt to warm.
Add the milk to flour mixture and beat well.
Stir in as much of the remaining flour as you can.
Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.
Grease the bowl.
Put the dough back into the bowl and turn it over so the top is greased.
Cover with plastic wrap or a towel and let rise for about an hour.
Punch down and let it rest while you get out the cornmeal, rolling pin and biscuit cutter.
Pour a small amount of cornmeal into a bowl.
Flour your work surface.
Roll the dough out about 1/2 " thick.
Cut out the biscuits.
Coat each side with cornmeal. If the corn meal won't stick, brush the muffins with water.
Lay on pans or counter to rise for about 30 minutes. Cover with towel.
Or put your skillets on the stove and turn heat into low.
Do NOT grease pans!
Add the muffins to your pan. Make sure they are not crowded.
Cook for 25-30 minutes til golden. Turn every five minutes.
Remove to a wire rack to cool.