THOMAS ENGLISH MUFFINS


Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 lb All-purpose or bread flour


1 t Salt


1 1/2 T Dry yeast


1 t Sugar


1 cup Warm milk


2 oz Butter -- melted





Sift the flour and salt into a bowl and leave in a warm place. Dissolve the


yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in


the butter. Stir all the liquid into the warm flour and beat well until


smooth and elastic. Cover and proof in a warm place for 50 minutes or until


doubled in bulk. Turn onto a well-floured board and knead, working a little


more flour if necessary to make the dough easier to shape. Round up the


dough, roll into a thick sausage shape and (using the sharpest knife you


have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.


Shape each one into a round with straight sides. Put onto a greased baking


sheet. Cover (use greased plastic wrap) and put in a warm place to proof for


30-40 minutes or until springy to the touch. Leave room for expansion and be


careful not to over-proof, as the muffins will get flabby and lose their


shape. Warm and grease the bakestone lightly. Lift the muffins carefully


onto the bakestone and cook over very moderate heat for 8-10 minutes until



pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep


warm if cooking in batches. To serve, insert a knife in the side, pull the


top and bottom slightly apart, and insert slivers of butter.








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~Enjoy !~
Liss
Listmom & Creator/Designer of www.Budget101.com