Recipe For Cooking English Muffins

Toaster Oven Yeast Breads :: Dinner Rolls

English Muffins

1 pkg. dry yeast
1/4 C. warm water
1 C. milk, scalded
3 Tbsp. butter
2 Tbsp. sugar
1 tea. salt
4 C. sifted flour, divided
1 egg, lightly beaten
Cornmeal

Dissolve yeast in warm water. Combine milk, butter, sugar and salt. Cool milk mixture to lukewarm and stir in thoroughly 2 C. flour. Add yeast and egg, beating thoroughly. Add remaining flour or enough to make moderately soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place dough in buttered bowl, butter surface slightly and cover with light towel. Let rise in warm place until double in bulk (about 1 hr.).

Punch down; let rest for 10 min. Roll out 1/4 in. thick on board lightly covered with cornmeal. Cut into 3-in. rounds. Sprinkle tops with cornmeal, cover with dry towel and let rise on board about 45 min. or until double in bulk. Bake slowly on unprepared heavy griddle. For each batch of muffins have griddle hot at first and reduce heat to brown them slowly. Bake each side 7 to 8 min.

Makes approximately about 2 dozen.