Recipe#2228

Title: English Muffins 04

From: Patty Perkins Pperkins@cris.com 
 Newsgroups: rec.food.recipes 
 Date: 15 Feb 1997 06:30:54 -0700 
 Message-ID: <32F4C62A.469F@cris.com> 

Yield: 18 muffins
 1 c milk
 1 T sugar
 1 1/2 t salt
 1/4 c vegetable oil
 1/2 c lukewarm water
 1 t sugar
 1 T yeast
 1 egg (optional)
 4 c flour
 cornmeal
 Scald the milk, stir in the tablespoon of sugar, the salt, and the
 vegetable oil. Pour into a large bowl and let stand until tepid.
 Sprinkle the teaspoon of sugar and the yeast into the water, let
 stand 10 mins. Stir the yeast, then pour into the lukewarm milk
 mixture. Beat in egg and two cups flour until smooth.
 Cover bowl and let rise until doubled and bubbly (~1.25 hours).
 Stir down the bubbles and add the other 2 cups of flour.
 Knead on a floured surface (adding more flour as needed). Let rise
 again until doubled. Sprinkle cornmeal on your kneading surface.
 Roll dough to about 1/2 inch think Sprinkle cornmeal on top. Use
 a cup or a biscuit cutter to cut into rounds. Cover and let rise
 again until doubles. Heat an electric skillet to medium (about
 300). Spray with Pam (or otherwise lightly grease). Place muffin
 on hot surface, cover the pan. Cook on one side 3-8 mins until
 brown. Flip then brown the other side
 yield: 18-20