English Muffins 2 Recipe

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English Muffins 2 Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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English Muffins 2

 

Ingredients

2 3/4 to 3 1/4 cups all-purpose flour
1 package instant dry yeast
1 tbsp sugar
1 tsp salt
1 1/4 cup ; warm water
2 tbsp shortening
1 cornmeal



 

Preparation

Oven is not needed. Use pan or electric griddle heated to 325 F.

In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt;
mix well. Add warm water (125 F. or so) and oil to flour mixture.
Blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm
dough. Knead on floured surface until smooth and elastic, about 5
minutes. Place in greased bowl, turning to grease top. Cover and
allow to rise in a warm place until double, about 45 minutes. Punch
down dough.

On surface sprinkled with cornmeal, roll dough into 1/4" thickness.
With biscuit or cookie cutter, cut into 3 to 4" circles. Place
muffins on ungreased cookie sheets. Cover and allow to rise at room
temperature until double, about 30 minutes.

Bake on lightly oiled electric griddle or fry pan at 325 F. for about
8 minutes on each side, until deep golden brown.

Yield: About 12 muffins.

Found in bakebred.zip on Linda Fields's Cyberealm BBS. Formatted by
Cathy Harned.

 

 

Servings: 1

 

 

 

 


 

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