English Muffins From Scratch Recipe

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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

“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”
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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This Recipe for English Muffins From Scratch is one of thousands in the Recipes-to-go Bread Cookbook.

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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

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English Muffins From Scratch recipe - a tasty recipe for you to add to your collection!
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

He who lives by the sword eats with bloody hands.
Anonymous

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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