ENGLISH MUFFINS
NOTE: This is a work in progress!!! To keep the muffins uniform in shape, I use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I've also found that a square cake pan also works as a cover, which can be used before turning the muffins over.
Provided by Galley Wench
Categories Breads
Time 1h1m
Yield 18 english muffins
Number Of Ingredients 8
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and shortening, stirring until dissolved.
- Let cool until lukewarm.
- In a large bowl, combine 3 cups flour with instant yeast.
- To flour mixture stir in milk, water, and 3 cups flour.
- Beat until smooth.
- Add salt and rest of flour, or enough to make a soft dough.
- Knead until satiny and smooth.
- Place in greased bowl, turn the dough and cover and let rise until double in size.
- Punch down.
- Roll out to about 1/2 inch thick.
- Cut rounds with biscuit cutter, drinking glass, muffin ring or empty tuna can (see note below).
- Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal.
- Cover and let rise 1/2 hour.
- Heat griddle.
- Spray griddle (and rings if using) with non stick cooking spray.
- Preheat griddle to 300 degree F.
- Place muffins on griddle and cook for 6-8 minutes on each side.
- Hint: Cover with pan lid or cookie sheet (if using rings); this helps to ensure that they are not doughy inside.
- Allow to cool and place in plastic bags for storage.
- *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
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