English Muffins
These are a favourite for breakfast, with butter or jelly on top.
Source and licence
"English Muffins" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:English_Muffins, revision 4658437), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:English_Muffins&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658437
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup / 250 g Warm milk (105–115 °F / 41–46 °C)
- 2 tablespoons / 26 g Sugar
- 1 teaspoon / 6 g Salt
- 3 tablespoons / 45 g margarine
- 1 cup / 250 g Warm water (105–115 °F / 41–46 °C)
- 1 package / 14 g Active dry yeast
- c. 6 cups / 800 g Flour
- 2 tablespoons / 20 g cornmeal
Method
- Combine milk, sugar, salt and margarine.
- Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
- Stir in milk mixture and 3 cups flour; beat until smooth.
- Add enough additional four to make a stiff dough.
- 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.
- Place in greased bowl, turning to grease top.
- Cover dough; let rise in a warm place, free from drafts, until doubled in bulk, about an hour.
- Punch dough down; divide in half.
- On a board heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
- Cut dough into circles with a floured 3-inch cookie cutter.
- Place on ungreased baking sheets about 2 inches apart.
- Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
- Place on lightly greased medium hot griddle or skillet, cornmeal side down.
- Cook until well browned, about 10 minutes on each side.
- Cool on wire racks.
- To serve, split in half and toast.