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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

English Muffins

Serves 18 · 120 minutes

These are a favourite for breakfast, with butter or jelly on top.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup / 250 g Warm milk (105–115 °F / 41–46 °C)
  • 2 tablespoons / 26 g Sugar
  • 1 teaspoon / 6 g Salt
  • 3 tablespoons / 45 g margarine
  • 1 cup / 250 g Warm water (105–115 °F / 41–46 °C)
  • 1 package / 14 g Active dry yeast
  • c. 6 cups / 800 g Flour
  • 2 tablespoons / 20 g cornmeal

Method

  1. Combine milk, sugar, salt and margarine.
  2. Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
  3. Stir in milk mixture and 3 cups flour; beat until smooth.
  4. Add enough additional four to make a stiff dough.
  5. Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.
  6. Place in greased bowl, turning to grease top.
  7. Cover dough; let rise in a warm place, free from drafts, until doubled in bulk, about an hour.
  8. Punch dough down; divide in half.
  9. On a board heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
  10. Cut dough into circles with a floured 3-inch cookie cutter.
  11. Place on ungreased baking sheets about 2 inches apart.
  12. Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
  13. Place on lightly greased medium hot griddle or skillet, cornmeal side down.
  14. Cook until well browned, about 10 minutes on each side.
  15. Cool on wire racks.
  16. To serve, split in half and toast.