English Muffins Recipe
Ingredients
| All purpose flour | 6 Cup (96 tbs) | |
| Granulated sugar replacement | 1 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Margarine | 1⁄4 Cup (4 tbs) | |
| Active dry yeast | 1 | |
| Warm water | 1⁄4 Cup (4 tbs) |
Directions
Spoon flour into measuring cup and level off.
Pour onto waxed paper.
Combine 2 c. (500 mL) of the flour, sugar and salt in large bowl.
Stir well to blend.
Heat milk and margarine together until warm to the touch (not scalding).
Sprinkle yeast into warm water.
Stir until dissolved.
Add milk and yeast to ingredients in bowl.
Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally.
Add 1 c. (250 mL) more flour.
Beat at high speed for 1 minute.
With wooden spoon, gradually stir in just enough remaining flour to make a soft dough that leaves sides of bowl.
Turn out onto floured board.
Knead 5 to 10 minutes or until dough is smooth and elastic.
Place in greased bowl, turning to coat all sides.
Pour onto waxed paper.
Combine 2 c. (500 mL) of the flour, sugar and salt in large bowl.
Stir well to blend.
Heat milk and margarine together until warm to the touch (not scalding).
Sprinkle yeast into warm water.
Stir until dissolved.
Add milk and yeast to ingredients in bowl.
Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally.
Add 1 c. (250 mL) more flour.
Beat at high speed for 1 minute.
With wooden spoon, gradually stir in just enough remaining flour to make a soft dough that leaves sides of bowl.
Turn out onto floured board.
Knead 5 to 10 minutes or until dough is smooth and elastic.
Place in greased bowl, turning to coat all sides.
Chef
