English Muffins 2 Recipe




English Muffins 2 Ingredients

2 3/4 to 3 1/4 cups all-purpose flour
1 package instant dry yeast
1 tbsp sugar
1 tsp salt
1 1/4 cup ; warm water
2 tbsp shortening
1 cornmeal

A Recipe for
English Muffins 2

 

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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English Muffins 2

No man in the world has more courage than the man who can stop after eating one peanut.

Channing Pollack






English Muffins 2 Directions

Oven is not needed. Use pan or electric griddle heated to 325 F.

In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt;
mix well. Add warm water (125 F. or so) and oil to flour mixture.
Blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm
dough. Knead on floured surface until smooth and elastic, about 5
minutes. Place in greased bowl, turning to grease top. Cover and
allow to rise in a warm place until double, about 45 minutes. Punch
down dough.

On surface sprinkled with cornmeal, roll dough into 1/4" thickness.
With biscuit or cookie cutter, cut into 3 to 4" circles. Place
muffins on ungreased cookie sheets. Cover and allow to rise at room
temperature until double, about 30 minutes.

Bake on lightly oiled electric griddle or fry pan at 325 F. for about
8 minutes on each side, until deep golden brown.

Yield: About 12 muffins.

Found in bakebred.zip on Linda Fields's Cyberealm BBS. Formatted by
Cathy Harned.

Serves: 1

 

 

 

 

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English Muffins 2 Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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