English muffins 4

 
                             ENGLISH MUFFINS 4
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Breads                           Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Hot water
      1/2   c            Scalded milk
    2       ts           Sugar
    1       t            Salt
    1       pk           Yeast
    2       tb           85 deg water
    4       c            All-purpose flour
    3       tb           Softened butter
 
   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
  
 
 
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