Basic english muffins

 
                           BASIC ENGLISH MUFFINS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YEAST-FLOUR MIXTURE-----
    2       c            All-purpose flour
    2       tb           Sugar
    2       ts           Salt
    1                    Envelope active dry yeast
                         -----LIQUID MIXTURE-----
    1 3/4   c            Milk
      1/4   c            Water
    1       tb           Butter
                         -----REMAINING INGREDS-----
    1                    Egg
    4       c            All purpose flour, divided
      1/2   c            Cornmeal
 
   Yeast-flour Mixture: In large bowl of mixer stir
   together 2 c flour, the sugar, salt and dry yeast; set
   aside.
   
   Liquid Mixture: Heat milk, water and butter until very
   warm (120 to 130 degrees F).  Add gradually to
   yeast-flour mixture and beat at medium speed 2
   minutes.  Add egg and 1 c flour; beat at high speed 2
   minutes.  Stir in just enough remaining flour to make
   a soft dough. Knead on lightly floured surface until
   smooth and elastic, adding more remaining flour if
   dough is sticky.  Cover with plastic wrap and let rise
   in warm, draft-free place until double, about one
   hour. Punch down.  Cover and let rise again until
   double, about 45 minutes. Punch down.  On lightly
   floured surface roll out 1/2 inch thick. With a 3 1/4
   inch round cutter cut out muffins.  Sprinkle cookie
   sheets lightly with cornmeal.  Add muffins, about 1
   inch apart. Sprinkle with additional cornmeal.  Cover;
   let rise until double, about 45 minutes.  Heat lightly
   greased griddle or heavy skillet. With wide spatula
   carefully remove muffins (do not compress or puncture
   or they will collapse) to griddle.  Bake over very low
   heat 8 to 10 minutes on each side until light brown.
   (Muffins should sound hollow when tapped)  Cool on
   racks.  To serve, split with fork tines; toast.
   
   VARIATIONS - ONION: Add 1 envelope onion soup mix and
   3 T nonfat dry milk to yeast-flour mixture and
   decrease salt to 1 t.  Increase butter to 2 T.
   Substitute 1 3/4 c water for the milk in liquid
   mixture (total 2 c water).
  
 
 
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