Is any have a recipe for english muffin ?

Answer 1

English Muffins

"I've used this delicious recipe for about 29 years. They are very good . . . much better than any store-bought English Muffins I've ever had."
Original recipe yield: 18 muffins (approximately).

Prep Time:
25 Minutes
Cook Time:
20 Minutes
Ready In:
2 Hours 15 Minutes
Servings:
18 (change)

INGREDIENTS:

* 1 cup milk
* 2 tablespoons white sugar
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water (110 degrees F/45 degrees C)
* 1/4 cup melted shortening
* 6 cups all-purpose flour
* 1 teaspoon salt

DIRECTIONS:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Answer 2

English Muffin Recipe: (Makes approximately 20 muffins)

1 cup (237 ml) water 2 tablespoons (30 ml) 105°-115° water
1/2 cup (118 ml) scalded milk 1 -package active dry yeast
2 teaspoons (10 ml) sugar 4 cups (.95 liter) all-purpose flour
1 teaspoon (5 ml) salt 3 tablespoons (45 ml) butter, softened

Dissolve 2 tablespoons water and yeast for 3 minutes. Combine water, milk, Sugar, salt and yeast mixture. Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses back, into the bowl. Beat in butter. Beat or knead in remaining flour.
Press dough to a thickness of 1/2 inch and cut out with muffin
rings. Let them stand on lightly greased cookie sheet until
dough has doubled in bulk. Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well buttered griddle. Remove rings. Cook until light brown. Turn once. Cool on rack. To separate muffins before toasting, use a Muffin Splitter.
Serve with butter and marmalade.

Answer 3

English Muffins


Make 1 to 1 1/2 dozen, depending on size of cutter

1 Yeast cake, fresh OR 1 Tbsp dry yeast
1 tsp sugar
1/4 cup water, lukewarm
1/2 cup water, boiling
3 Tbsp margarine or shortening
2 Tbsp sugar
1 1/4 tsp salt
1/2 cup evaporated milk
4 cups flour
1 egg
cornmeal

Dissolve yeast and sugar in lukewarm water. Pour boiling water over shortening, sugar, and salt; stir to melt shortening. Add milk and cool to lukewarm. Add 2 cups flour and beat until smooth. Add egg, beat well; add dissolved yeast mixture and mix well. Add remaining flour to form a moderately stiff dough. Knead until smooth and satiny, then place in greased bowl and turn dough so greased side is up. Cover and set in warm place to rise until doubled in bulk.

Punch down; let rest 5 minutes. Roll on a lightly floured surface to less than 1/2-inch thickness and cut into 3 or 4-inch rounds. Place on a cookie sheet covered with cornmeal, cover, and let rise until doubled in bulk.

Heat an ungreased heavy skillet or frying pan (325 F. on an electric skillet) covered with a layer of cornmeal until the cornmeal just starts to turn brown. Place the muffins, top side down, on the cornmeal and bake, covered, slowly for about 10 minutes, then turn carefully and bake on the other side about 10 minutes.

Cool on rack. Split, toast, and butter to serve (or just split and butter while still warm).

Variations:
To make whole wheat English Muffins, substitute half whole wheat flour and half unbleached flour for the white flour. The egg may be left out, if desired; 1 tablespoon of wheat germ may be added. About 1/2 cup of currants or raisins may be added to either type of dough.

Answer 4

check out All Recipes for user rated recipes for everything from muffins to pasta ... you can modify to meet your serving requirements and print out recipe cards.

http://allrecipes.com/

Answer 5

http://www.cdkitchen.com/recipes/cat/1213/0.shtml

Answer 6

http://www.cdkitchen.com/recipes/cat/505/0.shtml

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23595,00.html