English Muffins, Part II

May 23, 2010 by mcmasterfood | Edit

I found this recipe on Confections of a Foodie Bride and think I will try it, as it seems a little less labor intensive. If anyone else tries it before me, PLEASE let me know how it works out!

Serves 4

English Muffins
1 cup milk
2 Tbsp white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour*
1 tsp salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Whisk in 1 Tbsp sugar. Let cool until lukewarm. In a small bowl, dissolve 1 Tbsp sugar and yeast in warm water. Let stand until creamy, about 10 minutes. (If you’re yeast doesn’t proof, dump it out and start over.)

In a large bowl, combine the milk, yeast mixture, shortening, and 3 cups flour. Mix with the dough hook until smooth. Add salt and only enough flour to form a (very) soft ball on the dough hook (this took about 4 1/3 cup flour). Transfer dough into a greased bowl, cover with plastic wrap, and let rise for an hour.

Turn dough onto floured surface. Very lightly roll to about 1/2 inch thick. Cut rounds with a drinking glass. Sprinkle a non-stick grill pan with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1 hour.

Place non-stick pan over medium heat. Cook muffins about 10 minutes on each side. Allow to cool and place in plastic bags for storage.

Yields: 18 muffins (I got 16)
Source: AllRecipes.com, via Pennies on a Platter