Breads, Breakfast

Nora's English Muffins

  • 1 package Yeast
  • 1 1/2 cups Milk, scalded
  • 2 tablespoons Sugar
  • 2 teaspoons Salt
  • 1/4 cup Shortening
  • 5 3/4 to 6 cups Flour
  • 1/2 cup Water, hot to wrist but not burning
  • ~ Corn meal

    • Soften yeast in water. Combine milk, sugar, salt, and shortening. Cool to lukewarm. Stir in 2 cups of flour and beat well. Add yeast mix. Add enough remaining flour to make a moderately stiff dough. Turn onto lightly floured surface.Knead until smooth (8-10 minutes). Place in greased bowl, cover and let rise until double. (1 1/4 hours). Punch down,cover and let rest 10 minutes. Roll toslightly less than 1/2 inch thick on lightly floured surface. Cut with 3 inch round cutter. Transfer to wax paper lightly spread with corn meal. Cover and let rise until very light. (1 1/4 hours). Bake on top of range on medium hot greased griddle, turn frequently until done(about 30 minutes). Cool throughly. Split with fork. Toast and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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