As promised, here is the recipe for the lovely English Muffins we made during the cooking class in Arkansas. The flavor is not like those sold in the store– its much better. Because these English Muffins are made in one day rather than by the multiple day starter method, they don’t have a lot of nooks and crannies.
1 cup milk
2 Tbsp sugar
1 (0.25 oz.) package active Dry Yeast (I use 1-1/2 tsp)
1 cup warm water (110°F)
1/4 cup melted shortening
6 cups all purpose flour
1 tsp salt
1. Warm the milk in a small saucepan until it just begins to bubble, then remove from heat. Mix in the sugar and stir until dissolved. Let cool until lukewarm. Meanwhile, dissolve yeast in the warm water in a small bowl. Let stand until foamy, 5 to 10 minutes.
2. In a large bowl, combine the milk, yeast, shortening, and 3 cups of flour. Beat until smooth. Add the salt and the rest of the flour. The dough should be soft. Knead about 8 minutes or so. (I did all of this in a stand mixer fitted with a dough hook). Form dough into a ball and place in a greased bowl. Cover and let rise until doubled (about an hour or so).
3. Gently deflate the dough. Roll out to about 1/2 inch thick on a clean counter top. Cut rounds with a biscuit cutter (an empty drinking glass or CLEAN empty tuna can will do in a pinch). Sprinkle a large piece of waxed paper with cornmeal and set the rounds of dough on it to rise. Dust the tops of the muffins with cornmeal as well. Cover lightly with plastic wrap and let rise another 30 minutes.
4. Heat a large griddle over medium heat. Grease well (I used canola oil). Cook muffins on the griddle for about 10 minutes per side over medium heat.
5. Keep baked muffins in a warm oven (150°F to 200°F) until all have been cooked. Allow to cool completely, and store in plastic bags. Split and toast or use in your favorite English Muffin Recipe.
–A Breakfast Souffle recipe will follow shortly as one use for the English Muffins from this recipe.
Josie and Heather proudly showcasing their beautiful English Muffins.