Tuesday, July 12, 2011

Homemade English Muffins and Egg Sandwiches

I've been wanting to try to make my own English Muffins for a while.  The recipe I used was extremely vague on the times and stuff so I'm going to try to improve it for you.

English Muffins

1 cup milk
2 Tbsp. white sugar
3/4 Tbsp. yeast
1 cup warm water
1/4 cup melted shortening
6 cups all-purpose flour
1 tsp. salt

   Warm the milk in a saucepan until it bubbles then remove from heat.  Mix in the sugar.  Stir until dissolved.  Let this cool until its lukewarm in a large bowl you will be doing the mixing in (save yourself a dish!).  Dissolve the yeast in warm water in another bowl for about ten minutes.

  Combine the yeast and milk mixture in that large bowl.  Then add the shortening and 3 cups flour.  Beat until smooth.  Then add salt and the rest of the flour until it makes a soft dough.  I didn't use all of the flour.  Knead.  Place in a greased bowl, cover and let rise for an hour and 1/2 until doubled.

   Punch down.  Roll out to about 1/2 inch thick!  This is important!  Half of mine were too thick and 1/2 were too thin.  Cut out with anything you have that is round.  I used a glass.  Sprinkle cornmeal on top of a couple pans, place the muffins on the cornmeal, sprinkle some cornmeal on top of these, cover, and let these muffins rise for another 1/2 hour. 

   Heat a griddle and spray with non-stick spray.  Cook muffins on the griddle for about 10 minutes on each side.  Mine needed a little less time.  Then place in a 270 degree oven to keep warm while you make the rest.

Split and toast.  Spread with your favorite toppings.  Or make up some fried eggs, place some ham on top of that and you have a fantastic egg sandwich.


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