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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| Doug Larson |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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This Recipe for English Muffins 2 is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for English Muffins 2 from the recipe cookbook of Recipes-to-go (Bread)
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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He who lives by the sword eats with bloody hands. |
| Anonymous |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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Herb Tip |
Food Tip |
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
English Muffins 2 Recipe brought to you by Recipes To-Go