Recipe - English Muffins From Scratch

1 pound Strong white flour
1 tablespoon Salt
15 g Fresh yeast; OR
1 One half teaspoon Dried yeast
1 tablespoon Sugar
8 fl Warm milk & water
50 g Butter; melted

Sift the flour and the salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in 5 ounces of the warm milk and water. Leave to froth,
then mix in the fat. Stir all the liquid into the warm flour and beat well
until smooth and elastic. Cover and proof in a warm place for 50 minutes or
until doubled in bulk.

Turn onto a wellfloured board and knead, working in a little more flour if
necessary to make the dough easier to shape. Round up the dough, roll into
a thick sausageshape, and divide into 8 to 10 portions about 1 One half 1 3/4
inches thick. Shape each one into a round with straight sides. Put onto a
greased baking sheet, cover and put in a warm place to prove for 3040
minutes or until spongy to the touch. Leave plenty of room for expansion,
and be careful not to overprove, as the muffins will lose their shape.

Warm and grease bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very moderate heat for 810
minutes, until pale gold underneath. Turn and cook the other side. Wrap in
a cloth and keep warm if cooking in batches. To serve, insert a knife in
the side; then with fingers pull the top and bottom apart and insert thin
slivers of butter. (Or tear in half with forks, and toast.) If reheating
from cold, toast the top and bottom, then pull apart and butter.
Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Mar 30,
1998