English Muffins
Description
This English muffin recipe uses pantry staples to make delicious homemade English muffins that are soft and chewy with lots of nooks and crannies.
Ingredients
•
1 cup milk
•
2 tablespoons white sugar
•
1 cup warm water (110 degrees F/45 degrees C)
•
1 (1/4 ounce) package active dry yeast
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6 cups all-purpose flour
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1/4 cup melted shortening
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1 teaspoon salt
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1/4 cup cornmeal, or more as needed
Directions
1
Gather all ingredients.
2
Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
3
Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
4
Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
5
Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.
6
Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
7
Heat a greased griddle over medium heat.
8
Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!