The Pioneer Woman Tasty Kitchen
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Classic English Muffins

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Prep:

Cook:

Level: Easy

System:

6

Description

Adapted from the 1930s edition of Joy of Cooking. Simple to make and so much better than store-bought.

Ingredients

  • 1 Tablespoon Warm Water
  • 1-⅛ teaspoon Rapid-rise Yeast
  • ½ cups Hot Water
  • ¼ cups Scalded Milk
  • 1 teaspoon Sugar
  • ½ teaspoons Salt
  • 2 cups All-purpose Flour
  • 1-½ Tablespoon Butter, Softened
  • ¼ cups Cornmeal
  • Butter - For Your Griddle

Preparation

1. Put the warm water in a small bowl. Add yeast, stir and set aside for 10 minutes, until yeast is dissolved.

2. In a large bowl combine hot water, scalded (i.e. heated to just before boiling) milk, sugar and salt and stir until dissolved. Add yeast and stir well. Slowly beat in 1 cup of flour. Cover bowl with a damp cloth and let the dough rise in a warm place for 1 1/2 hours or until mixture has collapsed back into itself.

3. Beat the softened butter into the mixture. Mix or knead in the remaining cup of flour.

4. Turn dough onto a surface that you’ve covered in cornmeal (or flour.) Pat the dough flat and round until it’s 3/4 inch thick. Cut the dough into rounds with a biscuit cutter or tin can.

5. Fry the rounds of dough on a hot, well-buttered griddle for 4-5 minutes on each side, or until browned.

6. Split with tines of a fork to achieve proper texture. Serve toasted with plenty of butter.

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