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English Muffins

English Muffins image
Author
Lydia Richardson Bates
Parent ID

1 pkg. dry yeast
1 tsp. salt
1 c. lukewarm water
2-2 1/2 c. flour
1/2 c. potato flakes
White cornmeal

Add yeast to water and mix well. Add rest of ingredients and enough flour to make a manageable but soft dough. Put in greased bowl and let rise until doubled. Dump out on floured surface and pat 3/4 inch thick (no thinner). Cut with tuna fish can and place on cookie sheet which has been sprinkled liberally with cornmeal. Let rise one hour. Sprinkle electric fry pan with cornmeal and heat to 350 degrees. Cook muffins 8 minutes on first side, turn and cook another 5-8 minutes on second side. Be careful not to crowd muffins in fry pan. These muffins keep best in the refregerator.

OCR Text

1 pkg. dry yeast
1 tsp. salt
1 c. lukewarm water
2-2 1/2 c. flour
1/2 c. potato flakes
White cornmeal

Add yeast to water and mix well. Add rest of ingredients and enough flour to make a manageable but soft dough. Put in greased bowl and let rise until doubled. Dump out on floured surface and pat 3/4 inch thick (no thinner). Cut with tuna fish can and place on cookie sheet which has been sprinkled liberally with cornmeal. Let rise one hour. Sprinkle electric fry pan with cornmeal and heat to 350 degrees. Cook muffins 8 minutes on first side, turn and cook another 5-8 minutes on second side. Be careful not to crowd muffins in fry pan. These muffins keep best in the refregerator.

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Subjects
Rolls/Biscuits/Muffins