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English Muffins

February 6, 2009
tags: ,

I knew this recipe was a winner when I forwarded a picture of the final product to my husband at work and his response was two words: Holy Crap.  Yes, people, these are the real deal.  Look out Thomas’!  

Recipe adapted from Better Homes and Gardens

 

English Muffins

English Muffins

The recipe makes a ton, the first time I halved it, this time I quartered it

1 envelope yeast
1.5 c milk, scalded
2 T sugar
2 t salt
1/4 c shortening (I sub butter)
~6 c flour
Soften yeast in 1/2 c warm water.  Combine milk, sugar, salt, shortening, cool to lukewarm.  Stir in 2 cups flour, beat well.  Add yeast; mix.  Add enough remaining flour to make a stiff dough.  Turn out onto lightly floured surface and knead until smooth.  Place in greased bowl and let rise till doubled (approximately 1 hr).
punch down, cover and let rest 10 min.  roll to slightly less than 1/2 inch and cut with 3in round cutter.  Cover and let rise (1.25 hr).  
Bake on top range griddle (greased) turning frequently until done, 30 minutes (mine take WAY less — like 8 minutes)  cool thoroughly and split with fork if desired . This recipe makes 24 muffins
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