Raisin english muffins

 
                           RAISIN ENGLISH MUFFINS
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Dry yeast
    1       c            Water -- warm (105 to 115f)
    1       c            Milk
    2       tb           Sugar
    1       t            Salt
    3       tb           Butter (or marg.) -- softened
    1       c            Raisins
    5 1/2   c            All-purpose flour -- (to 6cups)
                         Cornmeal
 
   Dissolve yeast in water in a large mixing bowl; let
   stand 5 minutes.
   
   Combine milk, sugar, salt, and butter in a small
   saucepan.  Cook over medium-low heat, stirring until
   butter melts.  Coll to likewarm (105 to 115 degrees).
   
   Stir milk mixture, raisins, and 3 cups flour into
   yeast mixture; beat until smooth.  Add 2-1/2 to 3 cups
   flour to form a stiff dough.
   
   Turn dough out onto a floured surface, and knead 2
   minutes or until dough can be shaped into a ball
   (dough will be slightly sticky). Place in a
   well-greased bowl, turning to grease top.  Cover and
   let rise in a warm place (85 degrees) free of drafts,
   about 1 hour or until doubled in bulk.
   
   Punch dough down, and divide in half.  Turn each half
   out onto a smooth surface heavily sprinkled with
   cornmeal.  Pat one half of dough into a circle, 1/2
   inch thick, using palms of hands; cut dough into
   rounds with a 2-3/4inch cutter. (Cut carefully, as any
   leftover dough should not be reused.)
   
   Sprinkle 2 baking sheets with cornmeal.  Transfer cut
   dough rounds to baking sheets, placing 2 inches apart
   with cornmeal side down (one side of dough should
   remain free of cornmeal).  Repeat process with
   remaining half of dough.  Cover and let rixe in a warm
   place (85F), free of drafts, for 30 minutes or until
   doubled in bulk.
   
   Using a wide spatula, transfer rounds to a preheated
   360 degree, lighlty greased electric skillet.  Place
   cornmeal side down; cook for 6 minutes. Turn and cook
   6 additional minutes.  Cool on wire racks.
   
   To serve, split muffins and toast until lighlty
   browned.  Store muffins in an airtight container.
   
   Note: Muffins may be cooked over direct medium-high
   heat in a skillet.
   
   To ease the morning breakfast rush, the muffins can be
   prepared ahead of time and stored in an airtight
   container; just split and toast before serving.
   
   SOURCE: Southern Living Magazine, sometime in 1980.
   Typed for you by Nancy Coleman
  
 
 
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