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
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
This Recipe for English Muffins 2 is one of thousands in the Recipes-to-go Bread Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This is a recipe for English Muffins 2 from the recipe cookbook of Recipes-to-go (Bread)
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Food Tip |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Food Tip |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
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