English Muffins

Even though they are neither English or muffins, they are very yummy.... and they have nooks and crannies.

Milk         1.5 cups
Sugar       3 TBSP
Water       1.5 cups
Butter      6 TBSP
Yeast       .5 tsp
Flour        9 cups
Salt          3 tsp

 

Warm the milk, sugar, butter and water - not hot - you should be able to comfortably put your finger in it.

Add the yeast.

Add 1/3 of the flour and mix gently.

Mix the salt with the remainder of the flour.

After 15 minutes, mix in the remainder of the flour (and salt).

Knead.

Rest for two hours or overnight in the refrigerator.

Cut into 2 to 3 ounce pieces and roll round.

Press flat into 4 inch discs or roll with rolling pin and place on corn meal to rest 30 minutes.

Heat a griddle or iron skillet.

Place the discs on the skillet and cook over low to medium heat for 15 minutes.

Flip and cook on the second side for 15 minutes.

Cool and then fork split.

They freeze very well.

 




Andy Copleman
Andy Copleman

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