Friday, November 10, 2006
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Breakfast Table
Joseph Lepine
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Gigi’s
English Muffins
1
package (.25 ounce) active dry yeast
1
cup warm water (110 degrees F)
1/4
cup shortening, melted
1
teaspoon salt
1
cup milk, scalded and cooled to lukewarm
2
tablespoons white sugar
6
cups all-purpose flour
Dissolve
sugar and yeast in lukewarm liquids.
Add
shortening and 3 cups flour. Beat until smooth. Add salt and rest of
flour, or enough to make a soft dough. Knead. Place in greased bowl,
cover, and let rise.
Punch
down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter,
drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and
set the rounds on this to rise. Dust tops of muffins with cornmeal also.
Cover and let rise 1/2 hour.
Heat
greased griddle. Cook muffins on griddle about 10 minutes on each side on
medium
heat. Keep baked muffins
in a warm oven until all have been cooked. Allow to cool and place in
plastic bags for storage. To use, split and toast. Great with orange
butter, or cream cheese and jam.
Makes
18 muffins (approximately)
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Yummy Muffin Recipes!
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