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La Belle Cuisine - More Breakfast Recipes

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Gigi's English Muffins

 

 

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After Breakfast, 1887
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Gigi’s English Muffins
 

1 package (.25 ounce) active dry yeast
1 cup warm water (110 degrees F)
1/4 cup shortening, melted
1 teaspoon salt
1 cup milk, scalded and cooled
to lukewarm
2 tablespoons white sugar
6 cups all-purpose flour

Dissolve sugar and yeast in lukewarm liquids.
Add shortening and 3 cups flour. Beat until smooth. Add salt and rest
of flour, or enough to make a soft dough. Knead. Place in greased
bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit
cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with
cornmeal and set the rounds on this to rise. Dust tops of muffins with
cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each
side on medium heat. Keep baked  muffins in a warm oven until all have
been cooked. Allow to cool and place in plastic bags for storage. To use,
split and toast. Great with orange butter, or cream cheese and jam.

Makes 18 muffins (approximately)


Featured Archive Recipes:
Sourdough English Muffins


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