Recipe#2229

Title: English Muffins 05

rec.food.recipes archive

1/2 c milk, scalded 
 1/4 c shortening 
 1 1/2 ts salt
 1 tb sugar
 1/2 c water, room temperature  
 1 pk yeast
 3 c flour, sifted  
 4 tb white cornmeal
 Combine milk, shortening, salt and sugar.  Cool to lukewarm by 
 adding water. Dissolve yeast as directed on package.  Add to milk
 mixture and stir well. Add flour and mix until a soft dough is
 formed.  Roll out on floured board to 1/4 inch thickness.  Cut with
 a 3 1/2 inch round cutter. Place on a baking sheet that has been
 sprinkled with 2 tablespoons cornmeal. Sprinkle tops of muffins 
 with additional 2 tablespoons cornmeal.
 Let rise in a warm place (85-90 degrees) until double in bulk-about  
 1 hour.  Bake slowly on a hot, ungreased griddle until brown, about
 7 minutes on each side. Split muffins, toast and serve with butter  
 and marmalade.