English Muffins 4 Recipe

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English Muffins 4 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 4

 

Ingredients

1 cup hot water
1/2 cup scalded milk
2 tsp sugar
1 tsp salt
1 package yeast
2 tbsp 85 deg water
4 cup all-purpose flour
3 tbsp softened butter



 

Preparation

Remove tops and bottoms from Tuna cans and clean thoroughly to make
good muffin rings.

Combine the water, milk, sugar and salt. Dissolve the yeast in the 85
deg water for 10 min. and add. Sift and beat in two cups of flour.
Cover bowl with a damp towel and let the sponge rise for about 1 1/2
hours or until the sponge collapses. Beat the butter in and knead in
the remaining flour. Let the dough rise again until it doubles. Punch
down and 1/2 fill the rings with dough. Let rise until doubled again.
Cook until browned on a med hot well buttered griddle, turning once.
Cool slightly on a rack and serve. They are best fresh and warm.

For whole wheat muffins replace 2 cups of white flour with brown and
use brown sugar not white. Raisins and cinnamon are a nice addition
to the dough. Submitted By [email protected] (ALAN BURGSTAHLER) On
19 DEC 1995 105905 -0700

 

 

Servings: 20

 

 

 

 


 

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