Thursday, April 19, 2007

English Muffins Recipe


English Muffins Recipe

½ teaspoon sugar
6 tablespoons lukewarm water
2 packages active dry yeast
4 cups all purpose flour
1 teaspoon salt
2/3 cup lukewarm milk
1 egg, beaten
2 tablespoons butter, melted

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.

Sift the flour and salt into a bowl. Add the yeast liquid, milk, egg and butter and mix to a softish dough. Knead until the dough s smooth and elastic, then leave to rise in warm place until doubled in size.

Knead the dough lightly to knock out any air bubbles. Roll out to about 1 cm/ ½ inch thick and cut out 12 rounds with an 8.5 cm/3 ½ inch plain cutter.

Put the rounds on greased and floured baking sheets and leave in a warm place to rise until doubled in size.
Bake in a preheated very hot oven (240*C/450*F, Gas mark 8) for 5 minutes. Turn the muffins over and bake for a further 5 to 6 minutes. To serve, toast on both sides, pull apart, butter and put together again.

1 comment:

stugolfer1 said...

Love your english muffin recipe!! Thanks for the post.




Stuart
http://www.cakemoldsnow.com