English Muffins

Posted on: Tue, 03/13/2001 - 12:31pm
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Anonymous (not verified)

pThomas English Muffins/p
p 1 lb All-purpose or bread flourbr /
1 t Saltbr /
1 1/2 T Dry yeastbr /
1 t Sugarbr /
1 cup Warm milkbr /
2 oz Butter, melted/p
pSift the flour and salt into a bowl and leave in a warm place. Dissolvebr /
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,br /
then mix in the butter. Stir all the liquid into the warm flour and beatbr /
well until smooth and elastic. Cover and proof in a warm place for 50br /
minutes or until doubled in bulk. Turn onto a well-floured board andbr /
knead, working a little more flour if necessary to make the dough easierbr /
to shape. Round up the dough, roll into a thick sausage shape and (usingbr /
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2br /
~ 1 3/4 inch thick. Shape each one into a round with straight sides. Putbr /
onto a greased baking sheet. Cover (use greased plastic wrap) and putbr /
in a warm place to proof for 30-40 minutes or until springy to the touch.br /
Leave room for expansion and be careful not to over-proof, as the muffinsbr /
will get flabby and lose their shape. Warm and grease the bakestonebr /
lightly. Lift the muffins carefully onto the bakestone and cook over verybr /
moderate heat for 8-10 minutes until pale gold underneath. Turn and cookbr /
the other side. Wrap in a cloth and keep warm if cooking in batches. Tobr /
serve, insert a knife in the side, pull the top and bottom slightly apart,br /
and insert slivers of butter./p
pBest wishes! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]/p

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