Title: English Muffins 3
Categories: Yeast-, Brd
Yield: 6 Servings

1 c Warm water
1 Envelope active dry yeast
1 ts Sugar
2 ts Salt
1/4 c Shortening
3 c Flour

Sprinkle yeast over water in a roomy bowl, and mix in remaining
ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured
surface, roll out dough to about 1/3 inch thickness and cut into circles. I
use a wide mouth water glass to cut them out. Arrange on waxed paper which
has been sprinkled with corn meal, and allow to rise until doubled. Bake on
a preheated griddle over a medium flame until browned on both sides. Some
variations: 1 For sweeter muffins, add 2 Tbls. honey or brown sugar. 2
Knead in 1/2 C. sauteed sliced onion. 3 Knead in 1 C. grated cheddar
cheese. 4 Use 1/2 rye flour and 1/2 white flour and add caraway seeds.
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Mar 30,
1998