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2011/09/06 – Jeanne passed on this English Muffin recipe for our Eagle Radio Network family to enjoy.
English Muffins from Good Housekeeping cookbook copyright 1944
1 cup of whole milk or you can use ½ cup evap milk with ½ cup of water
3 tablespoons of shortening
1 ½ teaspoon salt
2 tablespoons of sugar
1 tablespoon yeast
¼ cup lukewarm water
1 beaten egg
4 ½ cup white flour
Scald milk. Pour into large mixing bowl and stir in the shortening, salt and sugar until the shortening is melted.
In a separate cup put the yeast in the lukewarm water.
When milk mixture is lukewarm add the yeast, egg and 2 cups of flour. Beat with mixing spoon or your favorite electric mixer until thoroughly combined.
Stir in remaining flour scraping the sides of the bowl and place on a floured board and knead until dough is elastic consistency.
Place ball of dough in a greased bowl, cover with a clean cloth and let rise until double in size. Usually takes 1 to 1 ½ hours to rise.
Punch down and roll out on floured board to ¼ “ thickness.
Cut muffins using a 3 ½ inch cutter.
Place muffins on a cookie sheet sprinkled with cornmeal.
Cover with wax paper and let rise until double in size usually 45 minutes
Remove wax paper and sprinkle tops with cornmeal.
Bake on an ungreased griddle over low stovetop heat about 7 minutes each side or until lightly browned.