This English muffin recipe has been made in my family for decades. They are very good and taste much better than store-bought English muffins. They're great with orange butter or cream cheese and jam.
Ingredients
- milk: 1 cup
- white sugar: 2 Tbsp
- warm water (110 degrees F/45 degrees C): 1 cup
- active dry yeast: 1 pack (.25 ounce pack)
- all-purpose flour: 6 cups
- shortening: 0.25 cup (melted)
- salt: 1 tsp
- cornmeal: 0.25 cup (or more if needed)
Metric Conversion
Stages of cooking
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Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
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Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.
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Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
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Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
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Heat a greased griddle over medium heat.
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Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Chelle80
