Easy English Muffins

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      Easy English Muffins

      Source: Pillsbury Bake-Off Favorites

      These fantastic English muffins are baked on the griddle, then toasted to
      perfection. Spread them with butter and marmalade or jam for a wonderfully
      delicious breakfast accompaniment.

      2 pkg. active dry yeast
      2 c. warm water
      5 TO
      6 c. flour
      1 Tbsp. sugar
      3 tsp. salt
      1/2 c. shortening
      cornmeal
      butter

      In large bowl, dissolve yeast in warm water (105*-115*).

      Lightly spoon flour into measuring cup; level off. Add 3 cups flour, sugar,
      salt and shortening, stirring by hand until moistened. Stir vigorously by hand
      until smooth. Gradually add remaining flour to form a stiff dough, beating well
      after each addition.

      On floured surface, gently knead 5 to 6 times until dough is no longer sticky.
      Roll dough to 1/4″ to 3/8″ thickness; cut with 3″ to 4″ floured cutter.
      Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place dough on
      cornmeal; sprinkle with additional cornmeal.

      Cover loosely with plastic wrap and cloth towel. Let rise in warm place until
      light, 30-45 min. Heat griddle to 350*. With wide spatula, invert dough onto
      ungreased griddle. Bake 5-6 min. on each side or until light golden brown;
      cool. Split, toast and butter.

      Makes 18 to 26 muffins @ 250 Calories.

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