| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Warm water |
| 1 | pk | Yeast |
| 2 | tb | Sugar |
| 4 | tb | Marg. |
| 1 1/4 | ts | Salt |
| 1 | c | Milk |
| 1 | Egg; beaten | |
| 4 | c | Flour |
INSTRUCTIONS
In a large mixing bowl, dissolve yeast in water. Pour milk in a small saucepan & heat. Add marg., sugar & salt & & cool to lukewarm. Add milk mixture to yeast mixure, add egg & half of flour, mixing well. Turn onto floured surface & knead in rest of flour. Return to bowl & cover & let rise until double about 1 hour. Roll dough out on floured surface about 1/4 - 1/2" thick, cut into rings. I use a coffee can. I place the muffins on a cookie sheet that has been sprinkled with cornmeal. Cover; let rise unti light & double. Brown each side in an electric skillet. Heat the skillet to moderately low temp. that will brown each side in 7 min. ea. I also sprinkle cornmeal in the skillet before browning English Muffins. This recipes makes 12 muffins. Always split your muffins with a fork; do not slice with a knife, for fuller flavor. Split, toast & enjoy. English Muffins freeze well & should be stored in the refrigerator. I found this recipe in an Encyclopedia Ckbk. ( a hundred years ago ) when I lived in the tiny town of Union City, Ga., where they never heard of English Muffins. Posted to Bakery-Shoppe Digest by Joan Kozik <kozik@mail.utexas.edu> on Apr 3, 1998
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