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English Muffins (Fleischmann's Yeast)
Nb persons: 0
Yield: 1 1/2 dozen
Preparation time:
Total time:
Source: Fleishmann's Yeast Cookbook
| 1 cup | milk |
| 2 tablespoons | sugar |
| 1 teaspoon | salt |
| 1 cake | yeast |
| 1 cup | lukewarm water |
| 6 cups | sifted flour |
| 1 tablespoon | shortening |
Scald milk, add sugar, and salt. cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk. Add half the flour; beat until smooth. Add shortening and remaining flour to make a soft dough. Knead until smooth and elastic. Place in a well greased bowl, Cover and let rise in a warm place, free from draft, until doubled in bulk, about 2 hours. Divide into 18 portions and shape into round biscuits. Cover and let rise on lightly floured board 30 minutes. Roll each biscuit about 1/4 inch thick, keeping round in shape. Bake on hot ungreased griddle for 10 minutes. As they brown, reduce the heat and bake more slowly. Serve warm with marmalade or honey, or split and toast.
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