English Muffins 3 Recipe

Home : Contact


Recipe Categories:
Bread; Breads; Breakfast


You are viewing:
English Muffins 3 Recipe

 



Our Meal Recipes section offers a variety of recipes for complete meals.


"I do not like broccoli in meals. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli."
George Bush snr, 1990



"He who shuns the millstone, shuns the meal"
Desiderius Erasmus


"Better a meal of vegetables where there is love than a fattened calf with hatred"
The Bible

 

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found"
Calvin Trillin

 

"A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish"
W. H. Auden



These Meal Recipes are part of our collection of over 60,000 recipes.

More meals web sites:

Meals on Wheels
Healthy School Meals
Airline Meals



 




English Muffins 3

 

Ingredients


SPONGE

1/4 cup warm water (110of)
1 pinch sugar
1 package active dry yeast
1 1/2 cup warm milk (110of)
2 tbsp unsalted butter, cut in small piece, s and softened
1 tbsp honey
2 1/2 cup all-purpose flour

DOUGH

1 1/4 tsp salt
2 1/4 cup all-purpose flour
1 cornmeal



 

Preparation

Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm
water and pinch sugar. Sprinkle yeast over water mixture. Let stand
until yeast dissolves and bubbles. While yeast is dissolving, in
buttered bowl combine warm milk, butter and honey. Stir until butter
is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat
on high speed for 3 minutes. Cover and let rise in warm place until
doubled, about
30 minutes.

Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in
enough of remaining flour with a wooden spoon until dough forms a
ball. Turn dough out onto a well-floured surface. Knead until smooth
and elastic, about 8-10 minutes, adding enough of remaining flour to
keep dough from sticking. Place dough in buttered bowl, turning once
to butter surface.

Cover and let rise in a warm place until double, about 45 minutes.
Punch dough down. Divide dough in half. Sprinkle board generously
with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of
dough. Gently roll half the dough at a time 1/2" thick. Cut with a
floured biscuit cutter into 3" rounds. Repeat with remaining half of
dough. Knead, reroll, and cut dough scraps once, if desired. Arrange
dough rounds on ungreased baking sheets 2" apart.

Cover and let rise in a warm place until double, about 30 minutes.
Heat a lightly oiled, nonstick griddle or skillet over medium-high
heat. Lift some of the dough rounds with a spatula onto griddle. Cook
for 2 minutes on each side. Reduce heat to medium. Cook, turning
every few minutes, 13-18 minutes until done in center. Cool on racks.
Repeat cooking remaining muffins. Split muffins in half crosswise
with the tines of a fork.

Source: Victoria Magazine, January 1994 Submitted By
[email protected] (ALAN BURGSTAHLER) On 19 DEC 1995 105905 -0700

 

 

Servings: 10

 

 

 

 


 

English Muffins 3 Recipe brought to you by Recipes 4U