Side Pannel
Charls English Muffins
Ingredients List
- 1/2 c Milk ; scalded
- 1/4 c Shortening
- 1 1/2 ts Salt
- 1 tb Sugar
- 1/2 c Water ; room temperature
- 1 pk Yeast
- 3 c Flour; sifted
- 4 tb White cornmeal
Directions
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding
water. Dissolve yeast as directed on package. Add to milk mixture and stir
well. Add flour and mix until a soft dough is formed. Roll out on floured
board to 1/4 inch thickness. Cut with a 3 1/2 inch round cutter. Place on a
baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle
tops of muffins with additional 2 tablespoons cornmeal.
Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour.
Bake sowly on a hot, ungreased griddle until brown, about 7 minutes on each
side. Split muffins, toast and serve with butter and marmalade.
water. Dissolve yeast as directed on package. Add to milk mixture and stir
well. Add flour and mix until a soft dough is formed. Roll out on floured
board to 1/4 inch thickness. Cut with a 3 1/2 inch round cutter. Place on a
baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle
tops of muffins with additional 2 tablespoons cornmeal.
Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour.
Bake sowly on a hot, ungreased griddle until brown, about 7 minutes on each
side. Split muffins, toast and serve with butter and marmalade.
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