Recipe#2225

Title: English Muffins

From: George McTyre MCTYREG@baylor.edu 
 Newsgroups: rec.food.recipes 
 Subject: English Muffins 
 Message-ID: <01HEM35JPV2A99IB28@baylor.edu> 
 Date: Tue, 12 Jul 1994 22:18:06 -0400 (EDT) 

(makes 16)
 1 2/3 c. milk
 2 1/2 T. butter
 1 pkg. yeast
 1 heaping T. sugar
 1/3 c. warm water
 1 egg
 2 t. salt
 1 T. vinegar
 5 cups unbleached flour
 cornmeal or bread crumbs
 Heat the milk and melt the butter in it.  Cool.  Combine the yeast,
 water, and sugar.  Allow to proof for a few minutes.  Combine the
 cooled milk mixture with the yeast mixture in large bowl.  Add the
 egg, salt, and vinegar, along with half the flour and mix at medium
 speed for about 5 minutes.  Add in remaining flour and mix well.
 The mixture will be sticky.  Cover and allow to rise in draft-free
 area for 1 hour.
 Pour cornmeal or bread crumbs into a bowl.  Spray a couple of cookie
 sheets with vegetable spray.  Scoop up approx. 1/2 cup of dough
 into your hand and form a ball.  Flatten and place in cornmeal,
 turning once.  Place muffin on the greased cookie sheet and flatten
 to a 3 inch circle.  Allow muffins to rise for about 8 minutes.
 Heat a griddle or skillet on top of the stove.  You should use
 medium-low heat.  Place the muffins on the griddle and cook 7
 minutes on each side.  Allow to cool completely.