Recipe: Homemade English Muffins (Washington Flour, 1968)

ENGLISH MUFFINS


1/4 cup warm water (not hot)
1 package yeast, compressed or active dry
1 cup hot milk
3 tablespoons cooking oil
2 tablespoons sugar
1/2 teaspoon salt
4 cups sifted self-rising flour, divided use
1 egg, beaten
1/2 cup cornmeal

Combine 1/4 cup warm water and yeast in cup. Let stand 5 minutes.

Place milk, oil, sugar, and salt in bowl; combine. Cool to lukewarm.

Stir in 2 cups flour and egg; beat until smooth. Add yeast mixture. Add remaining 2 cups flour; stir to blend well.

Turn dough onto floured surface. Knead until smooth and not sticky, adding more flour if needed. Put dough into greased bowl, turning to grease all sides. Cover; let stand to double in size (30 to 60 minutes).

Punch down. Turn onto floured surface. Roll to 1/2-inch thick. Cut circles with 3 1/2-inch biscuit cutter. Let stand 10 minutes for easy handling.

Dip both sides in cornmeal and place on baking sheet. Let rise in warm place until double in size (30 to 40 minutes).

Preheat griddle or electric fry pan.

Cook muffins on griddle or electric fry pan about 7 minutes on each side, turning once.

To serve, split and toast.

Makes 10 English muffins
From: Recipelink.com
Source: Recipe booklet: Washington For Finer Baking, Wilkins-Rogers, Inc., 1968