RCI-BR.003.0013.001
English Muffins
Breakfast Cuisine | Vegetarian Cuisine | Bread | These are a favourite for breakfast, with butter,
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- warm (105°-115°F) milk1 cup
- sugar2 tablespoons
- salt1 teaspoon
- margarine3 tablespoons
- warm (105°-115°F) water1 cup
- active dry yeast1 package
- all-purpose flour5 to 6 cups
- cornmeal1 unit
Method
1
Combine milk, sugar, salt and margarine.
2
Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
3
Stir in milk mixture and 3 cups flour; beat until smooth.
4
Add enough additional four to make a stiff dough.
5
Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.
6
Place in greased bowl, turning to grease top.
7
Cover; let rise in a warm place, free from draft, until doubled in bulk, about an hour.
8
Punch dough down; divide in half.
9
On a board, heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
10
Cut into circles with a floured 3-inch cookie cutter.
11
Place on ungreased baking sheets about 2 inches apart.
12
Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
13
Place on lightly greased medium hot griddle or skillet, cornmeal side down.
14
Bake until well browned, about 10 minutes on each side.
15
Cool on wire racks.