A Traditional English Muffin--Photo by Elf
Few home cooks go to the trouble of making English muffins because they don't think about doing so, or don't want to go to the trouble. Here's an easy to make recipe that is especially good for company and special breakfast occasions.
1 cup milk
2 tablespoons sugar
1 package active dry yeast
1 cup very warm water
¼ cup melted shortening or lard
6 cups flour
1 teaspoon salt
Bring the milk to a boil, then remove from the heat. Add the sugar and stir until dissolved. Let the mixture cool until lukewarm. Dissolve the yeast in the very warm water and let it stand until it bubbles--about 10 minutes.
In a large bowl, combine the milk and sugar mixture, the yeast, and the shortening. Add 3 cups of the flour and beat until smooth. Add the salt and the rest of the flour and knead until the dough forms a smooth ball--about 5 minutes. Put the dough ball in a greased bowl, cover, and let rise to about double in size.
After rising, take the dough ball and punch it down and then roll it out into a ½ inch thick sheet on waxed paper. Cut the rounds with a biscuit cutter about the size of a tuna can. I use a drinking glass. Put the cut out muffins on a cookie sheet, dust with corn meal if you have it, cover and let rise for about ½ hour.
No baking! Instead, heat a griddle or large skillet and brown the muffins for about 10 minutes on each side on low to medium heat. You can keep the finished muffins in a warm oven or cool and store in a plastic bag.
Serve after splitting and toasting; add butter or marmalade, or tart them up with an egg and Canadian bacon. Making English muffins is more work than making biscuits but they are a nice change, and your family will appreciate your effort.