English Muffins

8
Servings
3h
Prep Time
10m
Cook Time
3h 10m
Ready In


"Recipe source: Bon Appetit (November 2004)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (103.4 g)
  • Calories 215
  • Total Fat - 3.5 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0.8 mg
  • Sodium - 594 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 5.9 g
  • Sugars - 0.9 g
  • Protein - 7.5 g
  • Calcium - 26.4 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

In a large bowl combine the water, yeast and sugar, stir to blend. Let stand at room temperature until foamy (5 minutes); stir in 3 1/2 cups flour, dry milk, salt and Crisco (vegetable shortening); stir with a wooden spoon until blended. Turn dough out onto a floured board.

Step 2

Knead until smooth, adding more flour by teaspoonfuls if dough is sticky (10 minutes).

Step 3

Grease another large bowl with vegetable oil. Place dough in bowl, turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled (2 hours).

Step 4

Dust baking sheet with cornmeal.

Step 5

Transfer dough to floured board and divide into 8 portions. Roll each portion into ball; space evenly on prepared baking sheet. Cover loosely with plastic wrap; let rise in warm draft-free place until doubled (30 minutes).

Step 6

Heat large skillet over medium heat.

Step 7

Working in 2 batches, place dough rounds, cornmeal side up, in skillet. Cook until browned on bottom (5 minutes), turn with spatula, press with the spatula to flatten to 3 1/2 - 4 inch rounds and cook until browned and cooked through (5 minutes). Transfer to rack to cool.

Step 8

***can be made 8 hours ahead, cool completely and stored in airtight container.

Tips & Variations


No special items needed.

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