English Muffins

Name: English Muffins
Prep time: 27 min
Total time: 57 min
Yield: 8
Cuisine: American
Ingredients: ½ cup Milk Powder (1/2 cup non-fat powdered milk); 1 tbsp Granulated Sugar (1 tablespoon plus 1/8 teaspoon sugar); 1 tsp Table Salt (1 teaspoon salt); 1 tbsp Shortening (1 tablespoon shortening); 1 ⅓ cup Water (1 cup hot water + 1/3 cup warm water, about 100ºF); 1 can Active Yeast (1 package dry yeast); 2 cup All-Purpose Flour (2 cups all-purpose flour, sifted); 0 pieces Cornmeal (Cornmeal, for sprinkling) — optional

A yeast-leavened bread dough with powdered milk and cornmeal, cooked on a griddle to produce classic split English muffins.

57 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Steps

1Combine the powdered milk, 1 tablespoon of sugar, the salt, shortening, and hot water in a medium bowl. Stir until the sugar and salt are dissolved and set aside to cool while the yeast proofs.
2In a small bowl, add the yeast and 1/8 teaspoon of sugar to 1/3 cup of warm water and rest until yeast has dissolved. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
3Heat an electric griddle to 300°F.
4Situate 4 (3-inch) metal rings onto the griddle and coat lightly with vegetable spray. Lightly sprinkle the insides of the rings with cornmeal. Scoop batter into each ring and cover with a half-sheet pan. Cook for 5 to 6 minutes. Remove the sheet pan and flip the rings using tongs. Cover with the lid and cook until golden brown, another 5 to 6 minutes. Place on a wire rack, remove rings, and cool. Repeat with remaining batter. Split with a fork and serve.