Recipe: No-Knead English Muffins (Ann Pillsbury, 1950's)

NO-KNEAD ENGLISH MUFFINS

"Now you can make your own English muffins. No oven baking is required. Just bake on a griddle on top of the range. (English muffins keep well, too.) Split them - toast and serve with marmalade!"

1/2 cup scalded milk
1/4 cup shortening
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 cup water*
1 cake compressed yeast, crumbled (or 1 package dry granular yeast dissolved as directed on package*)
3 cups sifted all-purpose flour
4 tablespoons corn meal, divided use
Butter and marmalade (for serving)

Combine scalded milk, shortening, salt and sugar.
Cool to lukewarm by adding 1/2 cup water.*

Add yeast; mix well. Add flour; mix until well blended. Cover, let stand 15 minutes.

Roll out on floured board to (1/4-inch) thickness. Cut into rounds with (3 1/2-inch) cutter. Place on baking sheet which has been sprinkled with 2 tablespoons corn meal. Sprinkle tops of muffins with the remaining 2 tablespoons corn meal. Let rise in warm place (85 to 90 degrees F) until double in bulk, about 1 hour.

Bake slowly on hot ungreased griddle, about 7 minutes on each side.

Split muffins, toast cut sides and serve with butter and marmalade.

Makes 10-12 muffins
Source: Ann Pillsbury's Baking Book, 3rd printing, 1959