English Muffins

• 1 c. milk
• 4 Tbsp. melted shortening
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 1 cake yeast
• 1 c. lukewarm water
• 6 c. flour

1. Scald
2. milk
3. and cool to lukewarm.
4. Add melted shortening, sugar
5. and
6. salt.
7. Dissolve
8. crumbled
9. yeast in lukewarm water and add to first mixture.
10. Add flour to make a moderately
11. soft dough.
12. Mix
13. well.
14. Remove to lightly floured board. Knead
15. until smooth.
16. Place
17. dough
18. in
19. greased
20. bowl.
21. Cover tightly.
22. Let rise in warm place until almost doubled.
23. Remove dough
24. to
25. a lightly
26. floured
27. board.
28. Flatten
29. to remove gas bubbles
30. and form into a roll.
31. Grease muffin rings and place on
32. a
33. greased pan.
34. Cut
35. off pieces of dough large enough to fill rings 1/3 full.
36. Put
37. dough
38. in
39. rings
40. and
41. flatten out. Cover and allow to rise
42. in
43. warm place until rings are about 3/4 full.
44. Or roll out
45. dough about 1/3-inch thick.
46. Cut with floured cookie cutter. Let rise until light.
47. Bake on lightly greased griddle that is not
48. too
49. hot.
50. Turn when browned and bake other side when cool, split open and toast then.

milk, shortening, sugar, salt, cake yeast, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732263 (may not work)