*  Exported from  MasterCook  *
 
                        ENGLISH MUFFINS FROM SCRATCH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Strong white flour
      1/2   oz           Fresh yeast or 1/2 t. dried
                         -yeast
    1       tb           Sugar
      1/8   lb           Butter, melted
    1       tb           Salt
    8       oz           Warm milk and water
 
   (The 8 oz. milk and water refers to 8 fluid ounces, or
   250 ml.) Sift the flour and the salt into a bowl and
   leave it in a warm place. Dissolve the yeast and sugar
   in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk
   and water.  Leave to froth, then mix in the fat.  Stir
   all the liquid into the warm flour and beat well until
   smooth and elastic. Cover and prove in a warm place
   for 50 minutes or until doubled in bulk. Turn onto a
   well-floured board and knead, working in a little more
   flour if necessary to make the dough easier to shape.
   Round up the dough, roll into a thick sausage-shape,
   and divide into 8 to 10 portions about 1 1/2 to 1-3/4
   inches thick. Shape each one into a round with
   straight sides. Put onto a greased baking sheet, cover
   and put in a warm place to prove for 30-40 minutes or
   until spongy to the touch. Leave plenty of room for
   expansion, and be careful not to over-prove, as the
   muffins will lose their shape. Warm and grease
   bakestone (or other griddle) lightly. Lift the muffins
   carefully onto the bakestone and cook over very
   moderate heat for 8-10 minutes, until pale gold
   underneath.  Turn and cook the other side.  Wrap in a
   cloth and keep warm if cooking in batches.  To serve,
   insert a knife in the side; then with fingers pull the
   top and bottom apart and insert thin slivers of
   butter.  (or tear in half with forks and toast.)  If
   reheating from cold, toast the top and bottom, then
   pull apart and butter. Source: Diane Duane, FidoNet
   Cooking Echo
  
 
 
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