English Muffins
Ingredients:
- 2 1/4 C Flour
- 1/2 T Sugar
- 1/4 tsp Salt
- 1 1/4 tsp Instant Dry Yeast
- 1 T Vegetable Shortening (at room temperature)
- 3/4 - 1 C Milk (at room temperature)
- Cornmeal (for sprinkling)
Method:
- In a large bowl, stir together the flour, sugar, salt and yeast.
- Mix in the shortening and 3/4 C of the milk. Add the remaining milk if the dough is too dry.
- Transfer the dough to a floured surface and knead for about 10 minutes.
- Place in a lightly oiled bowl and roll to coat the dough.
- Cover the bowl with a moist towel and let rise until the dough doubles.
- Divide the dough into 6 equal pieces and shape into balls.
- Lay parchment paper on a baking sheet and spray or lightly coat with oil and sprinkle with cornmeal.
- Move the dough balls to the baking sheet evenly spaced apart (giving them room to rise more).
- Cover the pan loosely with a moist towel and allow them to rise for another hour.
- Heat the oven to 350F and heat a skillet on medium heat on the stove top.
- Brush the skillet with oil and gently transfer the dough balls to the skillet a few at a time.
- Allow them to cook on the skillet for 5-8 minutes, until the bottoms are nicely browned.
- Carefully flip and cook the other side for about 5-8 minutes more. They should flatten as they cook.
- When the muffins look as if they are about to burn, remove them from the skillet and transfer quickly to a baking sheet.
- Bake at 350F for 5-8 minutes. Do not wait until all of the muffins have been cooked on the skillet before moving them to the oven.
- As the first batch is baking, move the second batch of muffins to the skillet.
- Transfer the baked muffins to a cooling rack and let cool for at least 30 minutes before splitting with a fork or serving.