ENGLISH MUFFINS, LIKE FARMCREST’S
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 15).
INGREDIENTS:
12-oz warm water, divided [4-oz & 8-oz]
3 TB plus 1 tsp sugar
¼ tsp ground ginger
1 pkg dry yeast
4-5 cups flour, divided
½ cup dry milk powder
1 egg, beaten well
3 TB butter
1½ tsp salt
White cornmeal
INSTRUCTIONS:
In small bowl, combine ½ cup of the warm water, 1 teaspoon of the sugar, ginger, and yeast. Stir and let stand 5 minutes or until bubbly. In large bowl, combine remaining cup of water, rest of sugar, 2 cups of the flour, and milk powder. Add yeast mixture and beat well.
Add egg, butter, and salt. Mix in the flour enough only to make a soft dough that can be kneaded in the bowl 8-10 minutes. Let rise in greased bowl, loosely covered with a towel, in a warm place, 90 minutes or until doubled [in size]. Roll out to ½-inch thickness. Be careful not to break air bubbles. Sprinkle with cornmeal. Cut into 2½-inch rounds. Spread cornmeal on sheets of waxed paper. Let circles rise on this until doubled [in size]. Brown on ungreased griddle a few minutes on each side. Cool and refrigerate to use in a few days or freeze to use in a few months. Makes 2 dozen.
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