English Muffins From Scratch Recipe




English Muffins From Scratch Ingredients

1 lb strong white flour
1/2 oz fresh yeast or 1/2 t. dried yeast
1 tbsp sugar
1/8 lb butter, melted
1 tbsp salt
8 oz warm milk and water

A Recipe for
English Muffins From Scratch

 

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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.




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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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English Muffins From Scratch

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English Muffins From Scratch Directions

(The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift
the flour and the salt into a bowl and leave it in a warm place.
Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of
the warm milk and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until smooth and
elastic. Cover and prove in a warm place for 50 minutes or until
doubled in bulk. Turn onto a well-floured board and knead, working in
a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape, and divide into
8 to 10 portions about 1 1/2 to 1-3/4 inches thick. Shape each one
into a round with straight sides. Put onto a greased baking sheet,
cover and put in a warm place to prove for 30-40 minutes or until
spongy to the touch. Leave plenty of room for expansion, and be
careful not to over-prove, as the muffins will lose their shape. Warm
and grease bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very moderate heat for
8-10 minutes, until pale gold underneath. Turn and cook the other
side. Wrap in a cloth and keep warm if cooking in batches. To serve,
insert a knife in the side; then with fingers pull the top and bottom
apart and insert thin slivers of butter. (or tear in half with forks
and toast.) If reheating from cold, toast the top and bottom, then
pull apart and butter. Source: Diane Duane, FidoNet Cooking Echo

Serves: 6

 

 

 

 

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

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