English Muffins

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Posted By: Dan Petra
Posted In:  Breads
Page Views:  676 views
Preparation Time:  15 minutes
Cooking Time:  90 minutes
Course: breakfast


Other Info

servings: 6-10

Ingredients

U.S.

Ingredients

European

5 ½ - 6 Cups

Flour

1320 – 1440 ml

1 pkg

Yeast

1 pkg

1 Tbs

Sugar

1 Tbs

1 tsp

Salt

1 tsp

¼ tsp

Baking soda

¼ tsp

2 Cups

Milk

480 ml

½ Cup

Water

120 ml

handful

Cornmeal

handful


Directions

1.  In a large bowl, combine together 3 cups of flour, the yeast, sugar, salt and baking soda. 

2.  In a pan, heat the milk and water over a medium flame until hot, but not boiling. Add the warm liquids to the flour mixture and beat well. Stir in enough flour to make a stiff batter.

3.  Roll the batter into several balls and flatten them somewhat. Grease a baking sheet and sprinkle the sheet with cornmeal. Place each ball onto the baking sheet and sprinkle the tops with cornmeal. Cover the muffins with a clean cloth and let them rise in a warm place for about 45 – 60 minutes.

4.  Once the muffins have about doubled in size, bake them in a pre-heated medium temperature oven for 25 minutes.  They should be just lightly browned. Remove from baking sheet and let cool. 

5.  Serve warm with butter, jam or topped with melted cheese slices. Or use as a base for breakfast sandwiches or *Eggs Benedict.

 

References: *See the Eggs Benedict recipe

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