Title: English Muffins
Categories:
Yield: 100 Servings

8 1/4 c WATER; WARM
2 1/4 c WATER; WARM
10 EGGS SHELL
7 1/4 oz MILK; DRY NON-FAT L HEAT
8 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb FLOUR GEN PURPOSE 10LB
4 1/2 oz SUGAR; GRANULATED 10 LB
3/4 oz SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
2 1/4 oz YEAST BAKER 2 LB
1 oz SALT TABLE 5LB

TEMPERATURE: 325 F. GRIDDLE
350 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F
MIX WELL. LET STAN 5 MINUTES, ADD SUGAR, STIR UNTIL DISSOLVED. LET
STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. PLACE SUGAR, SALT, AND SHORTENING IN MIXER BOWL. ADD WATER;
STIR UNTIL SHORTENING IS MELTED.

3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING
MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.

4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS, TWO AT A TIME,
BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR, BEAT TO
FORM A SMOOTH DOUGH.

5. FERMENT: SET IN A WARM PLACE (80 F) 1 1/2 TO 2 HOURS OR UNTIL
DOUBLE IN BULK.

6. PUNCH: LET STAND 1 HOUR.

7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.
ROLL DOUGH TO 1/2 INCH THICKNESS. CUT INTO 20 - 4" CIRCLES.

8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE
BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUT 1/2 CUP PER PAN).

9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.

10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER
SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.

11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY.
Recipe Number: D02100

SERVING SIZE: 1 MUFFIN

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.