posted by Angel 03-08-101 7:17 PM
English Muffins
1 pkg. yeast
1 cup lukewarm water -- 105 to 115 degrees
2 tsp. salt
1 tsp. sugar
1/4 cup shortening
3 cup all-purpose flour
2 Tbsp. cornmeal
margarine or butter
Dissolve yeast in warm water in a large bowl. Add sugar, salt, shortening and flour. Mix well. The batter should be smooth.
Roll dough 1/4-inch thick on floured surface. Cut in 3 1/2-inch circle.
Sprinkle ungreased cookie sheet with 1 tablespoon of the cornmeal. Place circles on cookie sheet. Sprinkle with remaining cornmeal and let rise for about one hour. Dough is ready when a dent print is left in it.
Heat an ungreased electric griddle or skillet to 375 degrees. Put circles on grill. Cook about 7 minutes on each side. Cool, split in half then spread with margarine and, if desired, some jelly.
posted by Angel 03-08-101 7:17 PM
Cinnamon-Raisin English Muffins
1 cup milk
1/4 cup water
1/4 cup margarine
4 to 4 1/2 cups flour
1/4 cup firmly packed brown sugar
1 Tbsp. cinnamon
1 tsp. salt
1 pkg. dry yeast
2 eggs
1 cup raisins
1/4 cup corn meal
In small saucepan, heat milk, water and margarine until very warm (120 degrees to 130 degrees).
Lightly spoon flour into measuring cup; level off. In large bowl combine warm liquid, 2 cups flour, brown sugar, cinnamon, salt, yeast and egg; beat 2 minutes at medium speed. By hand, stir in raisins and remaining flour.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
On well floured surface, knead dough until smooth and elastic, about 2 minutes. Cover; let rest 10 minutes.
Roll out dough to 3/8-inch thickness. Cut into 3-inch rounds (20 ounce can makes a good cutter). Lightly press each side in corn meal. Place on ungreased cookie sheets. Cover; let rise in warm place until doubled in size, 30 to 45 minutes.
Preheat oven to 375 degrees. Bake 7 to 8 minutes; turn and bake 7 to 8 minutes longer.
Cool on rack.
To serve: Split in half and toast. Spread with margarine.
Makes 16 to 18 English muffins.