English Muffins
English Muffins with nooks and crannies
Servings 8 to 10
Cost 5
Ingredients
- 1 cup boiling water
- ½ cup milk powder (80 grams)
- 1 tablespoon sugar, plus a teaspoon (16-18 grams)
- 1 teaspoon salt, divided use
- 1 tablespoon shortening (Spectrum) (12 grams)
- 2 ¼ teaspoons active dry yeast
- 2 cups all-purpose flour (260 grams)
- ⅓ cup warm water
Instructions
- In a mixing bowl, combine boiling water, milk powder, sugar, ½ teaspoon of the salt and stir well. Let cool to about 115 to 120 degrees F. (I use a microwave-safe mixing bowl, so if the mixture gets too cool too fast, I can heat it for a few seconds in the microwave).
- Add the yeast to the 115 to 120 degree milk mixture, then stir in the flour. Mix well with a wooden spoon (or heavy duty scraper) then stir in another ⅓ cup of warm water. Mix as best you can (it will probably be lumpy and you may see bits of dried milk), then cover and let stand in a warm place for 30 minutes. Measure out the second ½ teaspoon of salt and keep it near the bowl.
- Towards the end of the 30 minutes, begin preheating a large lidded skillet or better yet, an electric skillet to 300 degrees F.
- After 30 minutes, stir the remaining ½ teaspoon of salt into the risen English muffin mixture.
- Place greased metal (or homemade foil)English muffin rings in the pan.
- Using about a ⅓ cup measure, spoon dough into rings. Cover skillet and cook for 6-7 minutes. Remove the lid and turn rings using spatula or tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown.
- Place on a cooling rack, and when cool enough to touch remove the rings.
- Before serving, split the muffins and toast.