Title: English Muffins No. 1686
Categories: Ethnic Bread
Yield: 1 Servings

1	c	Water
1/2	c	Scalded Milk
2	ts	Sugar
1	ts	Salt
1	pk	Active Dry Yeast
2	tb	Warm Water
4	c	All-Purpose Flour
3	tb	Butter, Softened

Yields 20 3" Muffins

Combine the first measure of water, the scalded milk, the sugar and the salt in a mixing bowl. Dissolve the yeast in the second measure of (warm = 105o-115o) water. Let stand 5 minutes. Combine the two mixtures. Sift the all-purpose flour before measuring. Beat half the flour gradually into the milk mixture. Cover. Let rise in a warm (85o) place until the sponge collapses back into the bowl (about 90 minutes). Beat in the butter. Knead in the remaining flour. Sprinkle a board lightly with cornmeal. Turn out the dough onto the board. Pat, press or gently roll the dough to a 1/2" thickness. Cut into 3" rounds. Place the rounds on a lightly greased cookie sheet. Let stand until doubled in bulk. Use a pancake turner to transfer the rounds from the cookie sheet to a fairly hot, well buttered griddle. Cook until light brown. Turn once while cooking. Cool slightly on a rack once cooked. Use 2 forks back to back to separate the muffin halves before toasting by prying them gently apart horizontally. Butter generously after toasting. Serve with marmalades, jams, jellies and/or preserves. From: Joel.Ehrlich@mogur.Com Date: 08-20-94

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