ENGLISH MUFFINS
I've used this delicious recipe for about 29 years. They are very good... much better than any store-bought English Muffins I've ever had.
Provided by LindaPinda
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 2h15m
Yield 18
Number Of Ingredients 7
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
- Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
- Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 34 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 136.2 mg, Sugar 2.1 g
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- Combine 250 grams of the flour and 250 grams of the water in a plastic or glass container large enough to contain the ingredients comfortably and stir with your hand until uniformly combined. Cover the container. If it has a lid, leave it loose to let out the gas the yeast will produce; if you're using plastic wrap, leave it loose or poke some holes in it.
- Put the container in a place that's most likely to maintain a steady 72-78 degrees (i.e.: not in a cold basement or a sunny window); the top of the refrigerator is often an excellent place to keep your levain. (After 24 hours, you will start to see bubbles — not a lot, but enough to let you know some yeast is active in there.)
- The next day, combine 250 grams of the flour and 250 grams of the water in a plastic or glass container. Add 150 grams of the 24-hour-old starter and discard the rest. Stir to combine well, then cover and return to the same place.
- Repeat the feeding every 12 hours, using 250 grams of the flour, 250 grams of the water, and 150 grams of the starter (discard the excess starter). (You should notice an increasing amount of bubbles at each feeding, indicating increased yeast activity.) After 6 feedings, the starter should be sufficiently developed to use, but it will grow stronger with continued feedings and will be at optimal strength after 2 weeks of twice-daily feedings.
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