English Muffins

English Muffins Ingredients

1 1/4 cups milk warm	1 egg, lightly beaten
3 tablespoons butter	4 to 4 1/4 cups Bread Flour
1 1/4 teaspoons salt	2 teaspoons instant yeast
2 tablespoons granulated sugar

Instructions for English Muffins

Place the ingredients in the pan of your bread machine following the
manufacturer''s instructions. Use the "dough" or "manual" setting.

After the cycle is complete, transfer the dough to a cornmeal-sprinkled
surface and roll it out until it''s about 1/2-inch thick. Cut out circles
with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover
the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle
with cornmeal. Cook four muffins at a time, cornmeal side down first, for
about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently
and are neither too dark nor too light; if they seem to be cooking either
too fast or too slowly, adjust the temperature of your pan or griddle.

When the muffins are brown on both sides, transfer them to a wire rack to
cool, and proceed with the rest. If you have two frying pans (or a large
griddle), you''ll be better able to keep up with your rising muffins. Yield:
16 muffins.


Main Ingredient: BreadCuisine: American

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Ingredient Insight - look inside this recipe