English Muffin Recipe
Recipe makes approximately 2 dozen
1 cup milk heated to 180*
Add to the milk 3 T of butter to melt
1 tsp of salt to above mixture
After you have heated the milk mixture, place in a cold place to get the temp cool enough to add to the proofed yeast . Otherwise it will be too hot to add to the yeast and kill the yeast AND your yeast will have proofed and de-proofed before it has cooled on its own.
In a separate measuring cup
1 cup water heated to 110* if using Soft white wheat, 115* if using whole wheat
2 1/4 tsp yeast
2 T sugar
5 cups flour
I used my Kitchen Aid with a dough hook to mix and knead the dough. Until the dough pulls away from the sides of bowl. It should be a nice, soft dough. Not sticky. If so, add a tablespoon of flour at a time to get it to pull away from dish. Place dough in a greased bowl to rise until doubled in size. Punch dough in center and roll out to about 1/4 inch. Use a biscuit cutter for that nice round shape. Place cut outs onto a heated cast iron griddle sprinkled with Polenta. I used that because its a more course grain unlike corn meal. I cooked them on the stove top, medium heat. The Polenta acts as the non- stick. Try it , you'll never buy English Muffins again! Yummmmmmmm.