English Muffins
Recipe: #25291
November 30, 2016
Categories: Breads, Breakfast, Brunch, Potluck, Oven Bake Low Cholesterol, Low Fat, Vegetarian, Yeast Rolls, Flour, Muffins, more
"Recipe source: Bon Appetit (November 2004)"
Ingredients
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 by Step Method
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
No special items needed.