English Muffins

I loved these muffins! They were easy to make, had a light texture. Here's my combination of tips: I added a pinch of sugar to feed the yeast. I used 3 cups whole wheat and 2 cups unbleached white flour. After the first rising, I formed the dough into a log and cut 18 slices, dredged them in corn meal then placed on a sprayed cookie sheet. I pre-heated my oven to 100 degrees, turned it off and set the trays in there for 30 minutes. They rose beautifully! And here's the best time saving tip of all: I removed the trays, heated the oven to 375 degrees and baked the muffins on the same trays for 5 minutes on one side, then flipped and baked them another 5 minutes. They turned out perfect! Watch out though, the 18 slices made pretty big muffins. Mine were about 4.5 inches across, compared to 3 inches for store bought ones. If you want them small, make your log longer and cut into 24 pieces. I might do that next time. Remember to split your muffins open with a large fork! And here's a MUST DO: have one hot out of the oven with butter and a little cheese. Heaven!!

Ingredients

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.