| 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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