Subj : English Muffins To : T1ny From : digimaus Date : Sat Jan 04 2025 15:45:44 Here's a few recipes for English muffins I found that seem to be much simpler than the one you're using. These probably wouldn't be for Andrea, however. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mary Jo's English Muffins Categories: Muffins, Breads Yield: 20 Muffins 2 tb Dry yeast 3 c Warm water 2 tb Sugar 1 ts Salt 1/2 c Dry milk 8 c Flour, divided 6 tb Vegetable oil In a large bowl, dissolve the yeast in the water. Add the sugar, salt and dry milk and bland. Add half the flour and whisk for 1 minute. Set the mixture aside for 1 hour, or until the sponge falls back on itself. Beat in the oil. Add the remaining flour and mix well. Add extra flour if necessary to make a fairly stiff dough. With floured hands cut out about 20 four-ounce pieces of dough and form them into 3-inch patties. Place the patties on a greased cookie sheet and let rise about half and hour, or until they are doubled in bulk. Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side. For Cinnamon-Raisin English Muffins: Add 1 tbs. cinnamon and 1 cup raisins with the remaining flour. For whole wheat English muffins: Substitute "crunchy whole wheat flour mix" for white flour: : 2 cups whole wheat flour : 2 cups cracked wheat flour : 4 cups unbleached white flour From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: My English Muffins Categories: Breads Yield: 14 Servings 1/2 c Potatoes, mashed 2 c Water, 100 degrees 2 ts Salt 1 oz Yeast (1 tbsp dry) 3 c Flour Additional flour -approx 2 cups Wash, peel & boil potatoes and mash well or use left-over mashed potatoes to the same weight. Place potatoes in a large mix bowl. Add water at 100 degrees. Add salt and yeast. Turn mixer on at medium and beat well. Add 3 cups flour and beat another 2 minutes. Remove bowl from mixer, cover and let rise for 30 minutes. Mixture will be well proofed. Return bowl to mixer and beat for 2 minutes. Add additional flour until a soft dough is formed. Knead lightly and divide dough into 3 oz portions. Roll in a round shape and flatten. If using a griddle, place on a floured surface to rise, covered, 30-45 minutes. Place on a griddle at moderate heat and when done on one side, turn and continue cooking the other side, in the same manner. If baking, place on a baking sheet with corn meal sprinkled on it, covered, to rise 30 - 45 minutes. . Bake at 400 degrees about 15- 20 minutes til lightly browned and hollow sounding. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sourdough English Muffins Categories: Muffins Yield: 1 Servings 1 pk Yeast 1/2 c Lukewarm water (90 F to 105 -F) 1/2 c Basic sourdough starter, -room temperature 1/3 c Instant nonfat dry milk 2 1/2 ts Sugar 3/4 ts Salt 3/4 c Lukewarm water (90 F to 105 -F) 3 To 3 1/2 cups all-purpose -flour Makes 1 dozen muffins Cornmeal Grease large bowl and set aside. Dissolve yeast in 1/2 cup lukewarm water in another large bowl and let stand 5 minutes to proof. Add starter, dry milk, sugar and salt and blend well. Mix in remaining water. Add 3 cups flour and beat until smooth. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding remaining 3/4 cup flour as necessary. Transfer dough to greased bowl, turning to coat all surfaces. Cover with plastic and let stand in warm draft-free area until doubled, 1 to 1 1/2 hours. Sprinkle work surface and baking sheet with cornmeal. Punch dough down and turn out onto surface. Roll to thickness of about 1/2 inch. Cut into rounds using 3-inch cutter. Place rounds cornmeal side up on baking sheet. Cover and let stand in warm draft-free area until almost doubled, about 1 hour. Preheat griddle to 275 F; grease lightly. Cook muffins on both sides until lightly browned, turning once, about 10 minutes per side. Transfer to wire rack and let cool. Store in airtight plastic bags. Split and toast just before serving. Bon Appetite MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: English Muffins Categories: Breads, 1941 Yield: 6 servings 1 1/2 c Milk, scalded 1 tb Sugar 3 c Flour 1 ts Salt 1/2 Cake dry yeast 1 Egg, well beaten 1/8 ts Baking soda Soften yeast in milk, add sugar and salt. Add sufficient flour to make a drop batter. Beat thoroughly. Set in a warm place and allow to become light. Add egg and baking soda. Beat thoroughly. Cook in muffin rings on hot griddle. Cook slowly on one side, then turn to complete cookery. If muffin rings are not available the batter may be cooked on the griddle. Serve with butter or butter substitute and sirup. 18 muffins. - The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: English Muffins From Scratch Categories: Breads, Muffins Yield: 6 servings 1 lb Strong white flour 1/2 oz Fresh yeast or 1/2 t. dried -yeast 1 tb Sugar 1/8 lb Butter, melted 1 tb Salt 8 oz Warm milk and water (The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift the flour and the salt into a bowl and leave it in a warm place. Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1-3/4 inches thick. Shape each one into a round with straight sides. Put onto a greased baking sheet, cover and put in a warm place to prove for 30-40 minutes or until spongy to the touch. Leave plenty of room for expansion, and be careful not to over-prove, as the muffins will lose their shape. Warm and grease bakestone (or other griddle) lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes, until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter. (or tear in half with forks and toast.) If reheating from cold, toast the top and bottom, then pull apart and butter. Source: Diane Duane, FidoNet Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: English Muffin Bread (For Bread Machines) Categories: Breads, Breadmaker Yield: 6 servings 1 1/4 c Water 2 ts Sugar 1 ts Salt 1/4 ts Baking Soda 3 c Bread Flour 3 tb Nonfat Dry Milk 2 ts Yeast Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of servings for Medium or Small loaf. Put all ingredients in machine in the order suggested by your machine's manufacturer and fire that bad boy up on the regular bread cycle. The top of the loaf should come out sunken, this is normal. The texture and taste is just like English Muffins, this is GREAT for toasting! From: The Bread Machine Cookbook (vol I) by Donna Rathmell German MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Basic English Muffins Categories: Breads Yield: 24 Servings MMMMM--------------------YEAST-FLOUR MIXTURE------------------------- 2 c All-purpose flour 2 tb Sugar 2 ts Salt 1 Envelope active dry yeast MMMMM-----------------------LIQUID MIXTURE---------------------------- 1 3/4 c Milk 1/4 c Water 1 tb Butter MMMMM---------------------REMAINING INGREDS-------------------------- 1 Egg 4 c All purpose flour, divided 1/2 c Cornmeal Yeast-flour Mixture: In large bowl of mixer stir together 2 c flour, the sugar, salt and dry yeast; set aside. Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes. Add egg and 1 c flour; beat at high speed 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky. Cover with plastic wrap and let rise in warm, draft-free place until double, about one hour. Punch down. Cover and let rise again until double, about 45 minutes. Punch down. On lightly floured surface roll out 1/2 inch thick. With a 3 1/4 inch round cutter cut out muffins. Sprinkle cookie sheets lightly with cornmeal. Add muffins, about 1 inch apart. Sprinkle with additional cornmeal. Cover; let rise until double, about 45 minutes. Heat lightly greased griddle or heavy skillet. With wide spatula carefully remove muffins (do not compress or puncture or they will collapse) to griddle. Bake over very low heat 8 to 10 minutes on each side until light brown. (Muffins should sound hollow when tapped) Cool on racks. To serve, split with fork tines; toast. VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 T nonfat dry milk to yeast-flour mixture and decrease salt to 1 t. Increase butter to 2 T. Substitute 1 3/4 c water for the milk in liquid mixture (total 2 c water). MMMMM -- Sean .... Recipes: the bumper stickers of BBSing. --- MultiMail/Linux * Origin: Outpost BBS * Johnson City, TN (618:618/1) .