Food recipes
English Muffins
English Muffins Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt honey water, bottled, generic leavening agents, yeast, baker's, active dry cornmeal, degermed, unenriched, y...
English Muffins
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Combine milk, butter, and honey in a saucepan over medium heat.
Warm until butter starts to melt, then whisk briefly.
Remove pan from heat and allow liquid to cool to lukewarm.
Pour water into a mixing bowl and sprinkle with yeast.
Stir gently with a fork.
Set bowl aside for 10 minutes, or until yeast has dissolved.
Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.
Pour cooled milk mixture into yeast mixture and gently stir until well blended.
Add 3 cups flour and beat vigorously with a wooden spoon until smooth.
Beat in remaining flour and salt until the dough is no longer sticky.
Scrape the dough onto a floured surface and dust with flour.
Flour hands and knead dough for 3-4 minutes.
Let rest 5 minutes.
Roll out dough with rolling pin to about 1/2 inch thick.
Cut the dough into circles (a tumbler or mason jar does well).
Transfer muffins to prepared baking sheets and sprinkle with cornmeal.
Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.
When muffins have risen, heat a skillet over medium heat.
Carefully lift muffins from the pan and place on the ungreased skillet.
Cook about 10 minutes on each side, using a spatula to flip them.
Transfer to a wire rack to cool before splitting (with a fork) and toasting them.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Combine milk, butter, and honey in a saucepan over medium heat.
Warm until butter starts to melt, then whisk briefly.
Remove pan from heat and allow liquid to cool to lukewarm.
Pour water into a mixing bowl and sprinkle with yeast.
Stir gently with a fork.
Set bowl aside for 10 minutes, or until yeast has dissolved.
Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.
Pour cooled milk mixture into yeast mixture and gently stir until well blended.
Add 3 cups flour and beat vigorously with a wooden spoon until smooth.
Beat in remaining flour and salt until the dough is no longer sticky.
Scrape the dough onto a floured surface and dust with flour.
Flour hands and knead dough for 3-4 minutes.
Let rest 5 minutes.
Roll out dough with rolling pin to about 1/2 inch thick.
Cut the dough into circles (a tumbler or mason jar does well).
Transfer muffins to prepared baking sheets and sprinkle with cornmeal.
Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes.
When muffins have risen, heat a skillet over medium heat.
Carefully lift muffins from the pan and place on the ungreased skillet.
Cook about 10 minutes on each side, using a spatula to flip them.
Transfer to a wire rack to cool before splitting (with a fork) and toasting them.