english muffins

How To Make english muffins

• 1

  In large bowl of mixer stir together 2 cups flour, the sugar, salt, and dry yeast. Set aside
• 2

  Heat milk, water and butter until very warm (120 - 130 degrees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes.
• 3

  Add egg and 1 cup flour; beat at high speed 2 minutes.
• 4

  Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
• 5

  Cover with plastic wrap and let rise in a warm draft-free place until doubled, about 1 hour. Punch down.
• 6

  Cover and let rise again until double, about 45 minutes. Punch down.
• 7

  On lightly floured surface roll out 1/2 inch thick. With 3-1/4-inch round cutter (or clean tuna can opened at both ends) cut out muffins.
• 8

  Sprinkle cookie sheets lightly with cornmeal. Add muffins about 1 inch apart. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
• 9

  Heat lightly greased griddle or heavy skillet. With wide metal spatula carefully remove muffins (do not compress or puncture muffins or they will collapse) to griddle.
• 10

  Bake over very low heat 8 to 10 minutes on each side until light brown. (muffins should sound hollow when tapped.)
• 11

  Cool on racks. To serve, split with fork tines; toast.
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