english muffins

So at the Farmer's Market every Sunday there are a few bread stalls, and at one in particular they sell ginormous english muffins. I still don't understand how they get them to stand 3 or 4 inches tall! But on Sunday Ste and I made some wonderfully fluffy, delicious english muffins.

Exhibit A:

They haven't lasted long and they definitely taste the best toasted. And, best of all, they taste like english muffins!

Ingredients

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water

1/4 cup melted shortening

6 cups all-purpose flour

1 teaspoon salt

Directions

1. Warm the milk in a saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour or enough to make a soft dough. Knead. Place in greased bowl and let rise.

3. Punch down, roll to 1/2 inch thickness. Cut rounds with biscuit cutter. Sprinkle wax paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased griddle. Cook muffins on griddle about 8 minutes on each side on medium heat. Keep baked muffins in warm oven until all have been cooked. Allow to cool and place in plastic bags for storage.

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