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Granny’s English Muffins

February 15, 2017

Granny’s English Muffins

 

6 cup flour

2 Tbsps. sugar

2¼ tsps. (1 packet) yeast

1 Egg, lightly beaten

½ tsp. salt

1 cup milk

1 cup warm water

3 tbsps. butter, room temperature

Corn Meal

 

Add yeast to warm water and allow to sit for about 5 minutes until the yeast dissolves.

 

Slightly warm your milk and dissolve sugar in it. Set aside to cool.

 

In a large bowl beat together until smooth, 3 cups of flour, salt, butter, egg, yeast mix and milk.  Add remaining flour ½ cup at a time until a soft dough forms.   Knead for 5 minutes in mixer or 10 minutes by hand, I always do this by hand.    Place dough in a buttered bowl to avoid sticking and cover and let rise in a warm place until doubled in size, about 1 to 1½ hours.

 

Line 2 cookie sheets with wax paper and dust each with corn meal.   Divide dough into 18 portions.   Roll each into a ball and gently press down to 3 inches around.   Place on wax paper and dust tops with corn meal.   Cover and let rise for another 30 minutes.

 

Preheat oven to 200 degrees F.

 

Grease and heat griddle to medium low heat.   Cook muffins about 10 minutes each side until golden brown.   Put cooked muffins on a cookie sheet to oven to keep warm while cooking rest of the muffins.

 

Gently pierce the side of each muffin with a fork, lift gently and split the muffin in half.

 

Cool completely before storing in air-tight container.   May flash freeze on cookie sheet and store in freezer bag until ready to toast and enjoy!

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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