Here is an english muffin recipe that I got from Pillsbury's The complete
book of baking. My kids love them.
Easy English Muffiins
2 pkg. active dry yeast
2 cups warm water
5 to 6 cups all purpose flour
1 tbsp. sugar
3 tsp. salt
1/2 cup shortening
cornmeal
margarine or butter
In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups
flour, sugar, salt and shortening to yeast mixture, stirring by hand
until moistened. Stir vigorously by hand until smooth. Gradually add
remaining 2 to 3 cups flour to form a stiff dough, beating well after
each addition. On floured surface, gently knead dough 5 to 6 times until
no longer sticky. Roll dough to 1/4 to 3/8 inch thickness; cut with
floured 3 to 4-inch round cutter. Sprinkle cornmeal evenly over 2
ungreased cookie sheets. Place cut-out dough on cornmeal; sprinkle with
additional cornmeal. Cover loosely with plastic wrap and cloth towel.
Let rise in warm place until light, about 30 to 45 minutes. Heat griddle
to 350 degrees F. With wide spatula, invert dough onto ungreased
griddle. Bake 5 to 6 minutes on each side or until light golden brown;
cool. Split in half and toast before surving. Spread with margarine.
Yield: 18 to 26 muffins
Nutrition per serving:
calories 149; protein 3g; carbo 23g; fat 4g; sodium 250mg.