English Muffins
PREP TIME: 2 hrs
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COOK TIME: 12 min
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YIELD: 12 servings |
INGREDIENTS:
| 1 pkg. dry active yeast | 2 tbsps. sugar |
| 1 cup warm water (105 to 120°F) | 1 tsp. salt |
| 1 cup milk | 6 cups White Lily® Enriched Unbleached Bread Flour divided |
| 1/4 cup butter | 1/2 cup White Lily® Self-Rising Enriched White Corn Meal Mix |
- 1 package dry active yeast
- 1 cup warm water (105 to 120°F)
- 1 cup milk
- 1/4 cup butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 cups White Lily® Enriched Unbleached Bread Flour, divided
- 1/2 cup White Lily® Self-Rising Enriched White Corn Meal Mix
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PREPARATION DIRECTIONS:
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1.
DISSOLVE yeast in warm water in large bowl. Heat milk and butter in small saucepan until butter melts. Add sugar and salt to milk mixture.
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2.
STIR yeast mixture, milk mixture and 3 cups flour together until smooth. Add enough remaining flour to make a stiff dough.
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3.
TURN onto lightly floured surface; knead 2 minutes. Spray a large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp cloth or plastic wrap; let rise in warm place until double in size, about 1 hour.
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4.
HEAT oven to 350ºF. Cover rolling surface with corn meal. Punch down dough; divide in half. Roll each half out to 1/2-inch thickness on prepared surface. Cut into 3-inch rounds; place on baking sheets about 1 inch apart.
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5.
BAKE 6 minutes on each side, or until browned. Cool on wire racks. Serve split and toasted.
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