English Muffins From Scratch
1 lb Strong white flour 1/2 oz Fresh yeast or 1/2 t. dried -yeast 1 tb Sugar 1/8 lb Butter, melted 1 tb Salt 8 oz Warm milk and water (The 8 oz. milk and water refers to 8 fluid ou...
Ingredients
- 1lbstrong white flour
- 1/2ozfresh yeast or 1/2 t. dried
- 1/8lbbutter, melted
- 1tbsp salt
- 8ozwarm milk and water
Directions
- 1
1 lb Strong white flour 1/2 oz Fresh yeast or 1/2 t
- 2
dried -yeast 1 tb Sugar 1/8 lb Butter, melted 1 tb Salt 8 oz Warm milk and water (The 8 oz
- 3
milk and water refers to 8 fluid ounces, or 250 ml.) Sift the flour and the salt into a bowl and leave it in a warm place
- 4
Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and water
- 5
Leave to froth, then mix in the fat
- 6
Stir all the liquid into the warm flour and beat well until smooth and elastic
- 7
Cover and prove in a warm place for 50 minutes or until doubled in bulk
- 8
Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape