Recipe - Easy English Muffins

2 pack Active dry yeast
2 cup Warm water
5 cup All purpose flour (up to 6)
1 tablespoon Sugar
3 teaspoon Salt
One half cup Shortening
Cornmeal
Margarine or butter

Here is an english muffin recipe that I got from Pillsbury's The complete
book of baking. My kids love them.

In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups
flour, sugar, salt and shortening to yeast mixture, stirring by hand until
moistened. Stir vigorously by hand until smooth. Gradually add remaining 2
to 3 cups flour to form a stiff dough, beating well after each addition. On
floured surface, gently knead dough 5 to 6 times until no longer sticky.
Roll dough to One fourth to 3/8 inch thickness; cut with floured 3 to 4inch round
cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place
cutout dough on cornmeal; sprinkle with additional cornmeal. Cover loosely
with plastic wrap and cloth towel. Let rise in warm place until light,
about 30 to 45 minutes. Heat griddle to 350 degrees F. With wide spatula,
invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or
until light golden brown; cool. Split in half and toast before surving.
Spread with margarine. Yield: 18 to 26 muffins

Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium
250mg.

Posted to Digest breadbakers.v097.n014 by Shasta Brewer
shastab@lyon.york.lib.sc.us on Feb 20, 1997.