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  1. #1
    Liss
    Guest

    Default MYO: English Muffins


    ENGLISH MUFFINS

    Ingredients:

    1 1/2 teaspoons active dry yeast
    1 cup water, warmed to 110 degrees
    2 cups all-purpose flour
    1 tablespoon unsalted butter, softened
    1 teaspoon sugar
    1/4 cup cornmeal, or as needed
    Oil or solid vegetable shortening, as needed.

    Directions:

    Place the yeast and warm water in a bowl of a mixer
    and stir to completely dissolve. Let the yeast proof
    until foamy, about 5 minutes. Add the flour, butter,
    sugar and salt to the yeast mixture. Mix the
    ingredients together on low speed using the dough hook
    until well blended, about 2 minutes.

    Increase the speed to medium-high and mix until the
    dough is smooth, about 5 minutes.

    Shape the dough into a ball and place it into a
    lightly greased bowl. Cover with plastic wrap and let
    the dough rise in a warm place until doubled in size,
    about 2 hours.

    Fold the dough gently over on itself in three or four
    places and turn the dough out onto a lightly floured
    work surface.

    Divide dough into 12 equal pieces. Shape into rounds
    and place on sheet pans that have been heavily dusted
    with cornmeal. Turn each muffin over to coat both
    sides with cornmeal. Cover and let rise until slightly
    risen, about 30 minutes.

    Preheat a griddle over medium heat and brush lightly
    with oil or shortening. Cook the English muffins until
    lightly brown on the bottom, about 5 minutes. Turn the
    muffins over and cook until golden brown, another 5

    minutes.

    Split the English muffins by pulling them apart with a
    table fork. Toast them just before serving. Serve very
    hot.

    Makes 12 muffins


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




  2. #2
    Carolyn Moen
    Guest

    Default MYO: English Muffins



    I do the same recipe and bake it in a loaf pan at 325 for about 30 minutes. Great for egg sandwiches, french toast...grilled cheese. I add my own stuff to it also...cinnamon, brown sugar and swirl..you can go savory with Jalepeno pepper (Awesome for ham & cheese grilled sandwiches)...olives, anything. I toast those and cut into triangles and serve with dips and spreads for company nights.


    Which ever way you do them...remember that with no presevatives...they spoil quickly. I slice them, put in sandwich bags and freeze.





    Toots

    --- On Wed, 7/16/08, <SPAN>Liss <liss@budget101.com> wrote:

    From: Liss <liss@budget101.com>
    Subject: Budget101.com : MYO: English Muffins
    To: Budget101_@yahoogroups.com
    Date: Wednesday, July 16, 2008, 1:29 PM


    <DIV id="yiv1073245530">



    ENGLISH MUFFINS

    Ingredients:

    1 1/2 teaspoons active dry yeast
    1 cup water, warmed to 110 degrees
    2 cups all-purpose flour
    1 tablespoon unsalted butter, softened
    1 teaspoon sugar
    1/4 cup cornmeal, or as needed
    Oil or solid vegetable shortening, as needed.

    Directions:

    Place the yeast and warm water in a bowl of a mixer
    and stir to completely dissolve. Let the yeast proof
    until foamy, about 5 minutes. Add the flour, butter,
    sugar and salt to the yeast mixture. Mix the
    ingredients together on low speed using the dough hook
    until well blended, about 2 minutes.

    Increase the speed to medium-high and mix until the
    dough is smooth, about 5 minutes.

    Shape the dough into a ball and place it into a
    lightly greased bowl. Cover with plastic wrap and let
    the dough rise in a warm place until doubled in size,
    about 2 hours.

    Fold the dough gently over on itself in three
    or four
    places and turn the dough out onto a lightly floured
    work surface.

    Divide dough into 12 equal pieces. Shape into rounds
    and place on sheet pans that have been heavily dusted
    with cornmeal. Turn each muffin over to coat both
    sides with cornmeal. Cover and let rise until slightly
    risen, about 30 minutes.

    Preheat a griddle over medium heat and brush lightly
    with oil or shortening. Cook the English muffins until
    lightly brown on the bottom, about 5 minutes. Turn the
    muffins over and cook until golden brown, another 5
    minutes.

    Split the English muffins by pulling them apart with a
    table fork. Toast them just before serving. Serve very
    hot.

    Makes 12 muffins

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





 

 

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