Cookbook:English Muffins

| Breakfast Cuisine | Vegetarian Cuisine | Bread

These are a favourite for breakfast, with butter or jelly on top.

Procedure

 * 1) Combine milk, sugar, salt and margarine.
 * 2) Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
 * 3) Stir in milk mixture and 3 cups flour; beat until smooth.
 * 4) Add enough additional four to make a stiff dough.
 * 5) Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.
 * 6) Place in greased bowl, turning to grease top.
 * 7) Cover dough; let rise in a warm place, free from drafts, until doubled in bulk, about an hour.
 * 8) Punch dough down; divide in half.
 * 9) On a board heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
 * 10) Cut dough into circles with a floured 3-inch cookie cutter.
 * 11) Place on ungreased baking sheets about 2 inches apart.
 * 12) Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
 * 13) Place on lightly greased medium hot griddle or skillet, cornmeal side down.
 * 14) Cook until well browned, about 10 minutes on each side.
 * 15) Cool on wire racks.
 * 16) To serve, split in half and toast.

Notes, tips, and variations

 * You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145–150°F, then continuing the rest of the instructions.
 * After punching the dough down, many bakers let it rest 10 minutes.
 * ½ cup of currants may be added to the warm milk mixture.
 * You can substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour.