English Muffins

INGREDIENTS

INSTRUCTIONS

TEMPERATURE:  325 F. GRIDDLE
350 F. OVEN
1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE 110 F
MIX WELL. LET STAN 5 MINUTES, ADD SUGAR, STIR UNTIL DISSOLVED. LET
STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
2.  PLACE SUGAR, SALT, AND SHORTENING IN MIXER BOWL.  ADD WATER;
STIR UNTIL SHORTENING IS MELTED.
3.  SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING
MIXTURE.  BEAT AT MEDIUM SPEED UNTIL SMOOTH.  ADD YEAST SOLUTION.
4.  ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS, TWO AT A TIME,
BEATING WELL AFTER EACH ADDITION.  ADD REMAINING FLOUR, BEAT TO
FORM A SMOOTH DOUGH.
5.  FERMENT:  SET IN A WARM PLACE (80 F) 1 1/2 TO 2 HOURS OR UNTIL
DOUBLE IN BULK.
6.  PUNCH:  LET STAND 1 HOUR.
7.  MAKE UP:  DIVIDE DOUGH INTO 5 BALLS.  LET REST 10 MINUTES.
ROLL DOUGH TO 1/2 INCH THICKNESS. CUT INTO 20 - 4" CIRCLES.
8.  PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE
BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUT 1/2 CUP PER PAN).
9.  PROOF:  AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.
10.  BAKE:  BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER
SIDE.  PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.
11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY.
Recipe Number: D02100
SERVING SIZE: 1 MUFFIN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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