English Muffins So Tasty

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English Muffins

"I've used this delicious recipe for approximately 29 years. They are very good . . . A great deal better than any keep-bought English Muffins I've ever had."

Ingredients :

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) bundle active dry yeast
1 cup heat water (a hundred and ten tiers F/forty five stages C)
1/four cup melted shortening
6 cups all-motive flour
1 teaspoon salt

Instructions :

Prep : 25M	Cook : 18M	Ready in : 2H15M

Warm the milk in a small saucepan until it bubbles, then do away with from warmness. Mix inside the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand till creamy, about 10 minutes.
In a big bowl, combine the milk, yeast combination, shortening and 3 cups flour. Beat until easy. Add salt and relaxation of flour, or sufficient to make a smooth dough. Knead. Place in greased bowl, cover, and let upward push.
Punch down. Roll out to approximately half 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 upward thrust. Dust tops of truffles with cornmeal also. Cover and permit rise half hour.
Heat greased griddle. Cook truffles on griddle approximately 10 minutes on every facet on medium warmness. Keep baked truffles in a heat oven until all have been cooked. Allow to cool and area in plastic luggage for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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