Ingredients
-
1
-
1
-
1 1/2
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
English Muffins,Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like ’em in the raw… prep time includes rising time.,These came out more “biscuit-y” for me – could definitely be operator error. I’m going to try Recipe #63244 and see if I fare better.,These were easy to make and taste great! I wasn’t so sure though on the cooking method. I noticed other reviewers did theirs differently. I did mine in the oven and didn’t quite have the texture of an english muffin. I will definitely try the griddle method next time. These are a keeper!
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Steps
|
1
Done
|
Sift the Flour and Salt Into a Bowl and Leave in a Warm Place. |
|
2
Done
|
Dissolve the Yeast and Sugar in Warm Milk. |
|
3
Done
|
Let Froth, Then Mix in the Butter. |
|
4
Done
|
Stir All the Liquid Into the Warm Flour and Beat Well Until Smooth and Elastic. |
|
5
Done
|
Cover and Proof in a Warm Place For 50 Minutes or Until Doubled in Bulk. |
|
6
Done
|
Turn Onto a Well-Floured Board and Knead, Working a Little More Flour If Necessary to Make the Dough Easier to Shape. |
|
7
Done
|
Round Up the Dough, Roll Into a Thick Sausage Shape and Slice Into 8 to 10 Portions, Each About 1 1/2 to 1 3/4 Inch Thick. |
|
8
Done
|
Shape Each One Into a Round With Straight Sides. |
|
9
Done
|
Put Onto a Greased Baking Sheet. |
|
10
Done
|
Cover (use Greased Plastic Wrap) and Put in a Warm Place to Proof For 30-40 Minutes or Until Springy to the Touch. |
