English Muffins 4 Recipe




English Muffins 4 Ingredients

1 cup hot water
1/2 cup scalded milk
2 tsp sugar
1 tsp salt
1 package yeast
2 tbsp 85 deg water
4 cup all-purpose flour
3 tbsp softened butter

A Recipe for
English Muffins 4

 

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?

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This is a recipe for English Muffins 4 from the recipe cookbook of Recipes-to-go (Bread)


The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




English Muffins 4

A bagel is a doughnut with the sin removed.

George Rosenbaum






English Muffins 4 Directions

Remove tops and bottoms from Tuna cans and clean thoroughly to make
good muffin rings.

Combine the water, milk, sugar and salt. Dissolve the yeast in the 85
deg water for 10 min. and add. Sift and beat in two cups of flour.
Cover bowl with a damp towel and let the sponge rise for about 1 1/2
hours or until the sponge collapses. Beat the butter in and knead in
the remaining flour. Let the dough rise again until it doubles. Punch
down and 1/2 fill the rings with dough. Let rise until doubled again.
Cook until browned on a med hot well buttered griddle, turning once.
Cool slightly on a rack and serve. They are best fresh and warm.

For whole wheat muffins replace 2 cups of white flour with brown and
use brown sugar not white. Raisins and cinnamon are a nice addition
to the dough. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On
19 DEC 1995 105905 -0700

Serves: 20

 

 

 

 

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English Muffins 4 Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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