| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | 1 | Servings | ||
INGREDIENTS
| 2 | pk | Active dry yeast |
| 2 | c | Warm water |
| 5 | c | All purpose flour (up to 6) |
| 1 | tb | Sugar |
| 3 | ts | Salt |
| 1/2 | c | Shortening |
| Cornmeal | ||
| Margarine or butter |
INSTRUCTIONS
Here is an english muffin recipe that I got from Pillsbury's The complete book of baking. My kids love them. In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2 to 3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5 to 6 times until no longer sticky. Roll dough to 1/4 to 3/8 inch thickness; cut with floured 3 to 4-inch round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, about 30 to 45 minutes. Heat griddle to 350 degrees F. With wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown; cool. Split in half and toast before surving. Spread with margarine. Yield: 18 to 26 muffins Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium 250mg. Posted to Digest bread-bakers.v097.n014 by Shasta Brewer <shastab@lyon.york.lib.sc.us> on Feb 20, 1997.
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