English Muffins

Have you ever made your own English Muffins? They are super easy and off the griddle they are amazing! You can even make your own sausage egg muffins for breakfast. Yum!



English Muffins
Yields: 18 servings

INGREDIENTS:
1 cup milk
2 tablespoons white sugar
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 teaspoon salt

DIRECTIONS:
1. 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.

2. 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 until doubled (about an hour).

3. 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.

4. Heat greased griddle to 350 degrees. Cook muffins on griddle about 10 minutes on each side. 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.

Notes: I will make a double batch and freeze them. They freeze well and don't dry out. Forget the stove top heating of the milk- just micro-blast it. He he... Be prepared for a messy griddle to clean. I also have done half whole-wheat and there were two things- first, they dry out a lot faster than white so be prepared to either freeze more right away, or eat lots. Second- the wheat does take longer to rise.