Ingredients
-
1
-
1 1/2
-
1/2
-
1
-
2
-
4 1/2 - 5
-
1
-
1/2
-
1/4
-
2
-
-
-
-
-
Directions
English Muffins,Far better than any English muffins you can buy in the store, and much less expensive, too.
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Steps
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1
Done
|
Since You Cook These on Top of the Stove, There Is No Need to Preheat the Oven.proof the Yeast in the L/2 Cup of Lukewarm Milk With the Sugar.scald the 1 Cup of Milk, Melt the Butter in It and Let Cool to Lukewarm. |
|
2
Done
|
Add the Salt and the Slightly Beaten Egg to the Milk-and-Butter Mixture. Pour the Yeast Sponge Into a Large Mixing Bowl and Blend in the Milk-Butter-and-Egg Mixture. Add the Flour, a Little at a Time,Mixing Together Well. |
|
3
Done
|
Turn the Dough Out Onto a Lightly Floured Work Surface and Knead, Adding More Flour If Necessary. |
|
4
Done
|
Knead Until Elastic and Shiny. |
|
5
Done
|
Then Place the Dough in a Large Buttered Bowl, Cover With a Towel and Let Rise For at Least 1 Hour, Until Doubled in Bulk. |
|
6
Done
|
Meanwhile, Pour the Cornmeal Onto a Platter and Set Aside. Take the Dough Out Onto the Work Surface and Knead Again For a Couple of Minutes. |
|
7
Done
|
Roll It Out With a Rolling Pin to a Thickness of About 1/3" and, With a Glass or a Large Biscuit Cutter, Cut Out Round Cakes. |
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8
Done
|
Put These Onto the Platter With the Cornmeal, Press Down Slightly and Turn to Get the Other Side Covered With Cornmeal. |
|
9
Done
|
Place on a Baking Sheet and Cover With a Towel. |
|
10
Done
|
Let Stand For About 20 to 30 Minutes or Until Doubled in Size. Place a Skillet Over Medium Heat and When Hot, Brush With a Little Melted Butter, Turn the Heat Low and Place About 5 to 6 Muffins in the Pan. |
