Recipe#2230

Title: English Muffins 06

From: Mary Ash smile@ridgecrest.ca.us 
 Newsgroups: rec.food.baking,rec.food.cooking,alt.college.food 
 Subject: English Muffins 
 Date: Thu, 06 Mar 1997 20:24:08 -0800 
 Message-ID: <331F9868.A39@ridgecrest.ca.us> 

5 1/4 to 5 3/4 cups bread flour
 2 packages rapid-rise yeast
 2/3 cups dried milk
 2 cups water
 1/4 cup shortening
 2 tablespoons sugar
 1 teaspoon salt
 cornmeal
 Combine 4 1/4 cups flour, yeast, dried milk, sugar and salt. Heat
 water and shortening to 120 degrees. Add to dry ingredients and
 mix until soft dough forms. Add enough flour to make a smooth dough.
 Knead until smooth and elastic.
 Let rise in a warm place for 10 minutes.
 Punch down dough and let rest 10 minutes. Roll dough to slightly
 less than 1/2-inch thickness. Cut out with english muffin cutter
 or large biscuit cutter. Continue rolling and cutting until all
 dough is used.  Dip both sides of muffin in cornmeal, brush with
 a small amount of water if necessary to help cornmeal stick, and
 place muffins on baking sheets.  Let rise until very light, about
 30 minutes.
 Cook muffins in a electric skillet set at 325 degrees F for 25 to
 30 minutes. They can also be cooked on a large griddle or skillet
 over low heat. Refrigerate remaining muffins while cooking the
 remainder. Muffins should be golden brown on both sides when done.
 Turn frequently while cooking muffins. Makes about 12 muffins,
 depending on the size of the cutter used.
 To serve:  Fork split muffins and toast or broil them.