Title: Old-Fashioned English Muffins
Categories: New, Veglife2
Yield: 12 servings

1 tb Active dry yeast
1 c Warm water; (1O5~ to 1150)
1 tb Honey
4 1/4 c Unbleached white flour; up
-to 4
1/2 c Toasted wheat germ
2 ts Salt
1 lg Egg
1 1/4 c Warm nonfat milk; (1050 to
-115~)
2 tb Unsalted butter; melted
1/2 c Cornmeal or farina; for
-sprinkling

1. In a small bowl, sprinkle yeast over warm water and drizzle in honey
Stir to dissolve and let stand until foamy, about 10 minutes. 2. In a large
mixing bowl using a whisk or a wooden spoon, or in the bowl of a heavy-duty
electric mixer fitted with the paddle attachment, combine 2 cups of the
flour, wheat germ, and salt. Make a well and into it add the egg, milk,
butter, and yeast mixture. Beat until creamy, about 2 minutes. Add
remaining flour 1/2 cup at a time to form a soft dough that just clears the
sides of the bowl. (If making by hand, switch to a wooden spoon when
necessary.) 3 On a lightly floured surface, knead dough until smooth and
springy, I to 2 minutes. Add 1 tablespoon of flour at a time, as necessary
to prevent sticking. (The softer you can leave this dough, the lighter the
muffin will be.) Place dough in a deep, lightly oiled bowl, turn once to
coat the top, and cover wit plastic wrap. Let rise at room temperature
until double in bulk, about 1-! 112 hours. 4. Sprinkle work surface with
cornmeal or farina. Turn dough out onto surface and roll or pat into a
rectangle about 112 inch thick. Sprinkle dough lightly with cornmeal or
farina to prevent sticking while rolling. Using a floured 5-inch biscuit
cutter or a drinking glass, cut out muffins. Roll and cut scraps. Cover
muffins with a clean tea towel and let test 30 minutes. 5. Preheat a
griddle or large skillet over medium heat, until a sprinkling 0f water
dances across the surface and evaporates. Immediately pl English muffins
really should be named American muffins, as they are the pure Yankee
offshoot of the griddle-baked Celtic crumpet and bannock. To serve, just
split or tear them apart with your fingers or a fork, never cut with a
knife. Serve toasted, with lots of sweet butter and lemon curd (recipe on
page 35).

MC_Busted by Karen C. Greenlee

By "Karen C. Greenlee" on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999

Converted by MM_Buster v2.0l.