English Muffins, based on a recipe in Joy of Cooking (1975 edition)
Ingredients:
Instructions:
Ingredients:
- 1 cup water
- 1/2 cup scalded milk
- 2 tsps sugar
- 1 tsp salt
- 2 tblsps water at 105°F to 115°F (41°C to 46°C)
- 1 package active dry yeast (1 tlbsp)
- 4 cups all purpose or whole wheat flour
- 3 tlbsps softened butter, lard, or even bacon fat
Instructions:
- Mix the water, milk, sugar, and salt in a mixing bowl.
- Stir the yeast into the hot water and let it dissolve for 3 to 5 minutes.
- Mix the two liquid mixtures together.
- Beat two cups of the flour, gradually, into the liquid mixture.
- Cover the bowl with a tea towel and leave it to rise for about 1 1/2 hours, in a warm place, approximately 85°F (29°C), until the sponge collapses.
- Beat in the softened butter or other fat.
- Beat or knead in the rest of the flour.
- Sprinkle a clean work surface or cutting board with corn meal or flour the board lightly.
- Pat out the dough to approximately 1/2 inch thick.
- Cut it into 3 inch diameter rounds. I use a ring to cut them. I used to use a clean tuna can.
- Move the rounds to a lightly greased cookie sheet and let rise until doubled.
- Using a spatula / egg flipper, carefully move the rounds to a hot, well buttered (but not too buttered) skillet, griddle, or electric frying pan.
- Cook them until they are lightly browned, flipping once.
- Let them cool a bit on a rack.
- Traditionally, they are opened using two forks, back to back and toasted. Can be buttered and then toasted in a skillet.
