English Muffins Best Dishes

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English Muffins

"I've used this delicious recipe for approximately 29 years. They are very good . . . A lot better than any store-sold English Muffins I've ever had."

Ingredients :

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package lively dry yeast
1 cup warm water (one hundred ten degrees F/45 ranges C)
1/four cup melted shortening
6 cups all-cause flour
1 teaspoon salt

Instructions :

Prep : 25M	Cook : 18M	Ready in : 2H15M

Warm the milk in a small saucepan until it bubbles, then get rid of from warmness. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, approximately 10 mins.
In a massive bowl, combine the milk, yeast combination, shortening and 3 cups flour. Beat until clean. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and allow upward push.
Punch down. Roll out to approximately half of inch thick. Cut rounds with biscuit cutter, consuming glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to upward push. Dust tops of muffins with cornmeal additionally. Cover and permit upward thrust 1/2 hour.
Heat greased griddle. Cook cakes on griddle about 10 minutes on every aspect on medium heat. Keep baked muffins in a warm oven until all had been cooked. Allow to chill and vicinity in plastic bags for storage. To use, cut up and toast. Great with orange butter, or cream cheese and jam.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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