Authentic English MuffinsSubmitted by: BRIONI
IntroductionA tried and true English muffin recipe. To make crumpets follow recipe for English Muffins, but increase milk to 12/3 CUPS (395 ml) and grease muffin rings before using. A tried and true English muffin recipe. To make crumpets follow recipe for English Muffins, but increase milk to 12/3 CUPS (395 ml) and grease muffin rings before using.
1 cup (237 ml) water + 2 tablespoons (30 ml) 105Â°-115Â° water
1/2 cup (118 ml) scalded milk
1 -package active dry yeast
2 teaspoons (10 ml) sugar
4 cups (.95 liter) all-purpose flour
1 teaspoon (5 ml) salt
3 tablespoons (45 ml) butter, softened
Combine water, milk, sugar, salt and yeast mixture.
Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85Â°F (30Â°C), about 11/2 hours or until dough collapses back, into the bowl.
Beat in butter. Beat or knead in remaining flour.
Press dough to a thickness of 1/2 inch and cut out with muffin rings.
Let them stand on lightly greased cookie sheet untildough has doubled in bulk.
Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well-buttered griddle.
Cook until light brown.
Cool on rack.
To separate muffins before toasting, use a Muffin Splitter.
Serve with butter and marmalade.
Number of Servings: 20
Recipe submitted by SparkPeople user BRIONI.