English muffins

Recipe For English Muffins 

• Combine in a mixing bowl: 

240ml water 

120ml / 125g scalded milk 

2 Teaspoons sugar 

1 Teaspoon salt 

• Dissolve 1 package active dry yeast in 2 tablespoons of warm water for 3 to 5 minutes. 

• Combine the 2 mixtures. 

• Sift before measuring - 4 cups of all purpose flour. 

• Beat 2 cups of flour gradually into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place (about 85°F) for about 1-1/2 hours, or until it collapses back into the bowl. 

• Beat in 3 tablespoons of softened butter. 

• Beat or knead in the remaining flour. 

• Grease the inside of the muffin rings and fill half full with the batter. Let them stand in a lightly greased cookie sheet until the dough has doubled in bulk. (It should now fill the muffin ring.) 

• Place the cookie sheet with the muffins in an oven preheated to 425° F. Cook until muffins are a golden brown color. 

• Cool slightly on a cake rack and remove the muffin rings. 

• The above recipe makes 8 muffins. If you have only 4 muffin rings, chill or freeze half the dough before it rises and bake in two batches. 

Crumpets 

• Follow the above recipe except increase the milk from 1/2 cup to 2/3 cup.