English Muffins

  • 1 pkg. active dry yeast
  • 4-5 cups all purpose flour
  • 1 tbsp sugar
  • 2 t salt
  • 3/4 cup milk combined with 1/4 cup water
  • 1 T soft unsalted butter

Soften yeast in a small bowl with 1 tsp each flour and sugar in 1/4 cup lukewarm water for 15 minutes. Sift together 4 cups flour, rest of sugar and salt. Heat the milk and water mixture to lukewarm; stir into flour mixture. Add yeast mixture and butter and combine until it forms a ball.

Knead on floured board, adding enough flour to keep it from sticking, for 10-15 minutes. Transfer to a large buttered bowl, turn to coat with butter, and let rise, covered with plastic wrap, in a warm place, for 45 minutes or till doubled. Punch down and knead to expel air bubbles.

Roll out 1/4″ thick on floured board and cut into 3″ rounds. Let rise, covered, for 30-45 minutes. In a lightly buttered heavy pan, cook muffins over moderately high heat, turning them, for 6 minutes. in all, or until browned on both sides. Place on a baking sheet and bake in preheated 300ºF oven for 15 minutes. Makes 12 muffins.