Title: English Muffins
Categories: Bread British European
Yield: 6 Servings
| 1 | c | Warm water |
| 1 | pk | Dry yeast |
| 1 | ts | Sugar |
| 2 | ts | Salt |
| 1/4 | c | Shortening |
| 3 | c | Flour |
Sprinkle yeast over water in a roomy bowl, and mix in remaining
ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured
surface, roll out dough to about 1/3 inch thickness and cut into circles. I
use a wide mouth water glass to cut them out. Arrange on waxed paper which
has been sprinkled with corn meal, and allow to rise until doubled. Bake on
a preheated griddle over a medium flame until browned on both sides. Some
variations: 1 For sweeter muffins, add 2 Tbls. honey or brown sugar. 2
Knead in 1/2 C. sauteed sliced onion. 3 Knead in 1 C. grated cheddar
cheese. 4 Use 1/2 rye flour and 1/2 white flour and add caraway seeds.