*  Exported from  MasterCook  *

                          Raisin English Muffins

Recipe By     : Southern Living Magazine, 1980
Serving Size  : 18   Preparation Time :0:00
Categories    : Breads                           Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Dry yeast
   1       c            Water -- warm (105 to 115°F)
   1       c            Milk
   2       tb           Sugar
   1       ts           Salt
   3       tb           Butter -- softened
   1       c            Raisins
   5 1/2   c            All-purpose flour -- up to 6 c
                        Corn meal

  Dissolve yeast in water in a large mixing bowl; let stand
  5 minutes.
  
  Combine milk, sugar, salt, and butter in a small saucepan. Cook
  over medium-low heat, stirring until butter melts. Cool to lukewarm
  (105 to 115°F).
  
  Stir milk mixture, raisins, and 3 c flour into yeast mixture; beat
  until smooth. Add 2-1/2 to 3 c flour to form a stiff dough.
  
  Turn dough out onto a floured surface, and knead 2 minutes or until
  dough can be shaped into a ball (dough will be slightly sticky).
  Place in a well-greased bowl, turning to grease top. Cover and let
  rise in a warm place (85°F) free of drafts, about 1 hour or until
  doubled in bulk.
  
  Punch dough down, and divide in half. Turn each half out onto a
  smooth surface heavily sprinkled with corn meal. Pat one half of
  dough into a circle, 1/2" thick, using palms of hands; cut dough
  into rounds with a 2-3/4" cutter. (Cut carefully, as any leftover
  dough should not be reused.)
  
  Sprinkle 2 baking sheets with corn meal. Transfer cut dough rounds
  to baking sheets, placing 2" apart with corn meal side down (one
  side of dough should remain free of corn meal).  Repeat process
  with remaining half of dough. Cover and let rixe in a warm place
  (85°F), free of drafts, for 30 minutes or until doubled in bulk.
  
  Using a wide spatula, transfer rounds to a preheated 360°F, lightly
  greased electric skillet. Place corn meal side down; cook for
  6 minutes. Turn and cook 6 additional minutes. Cool on wire racks.
  
  To serve, split muffins and toast until lightly browned. Store
  muffins in an airtight container.
  
  Note:

  Muffins may be cooked over direct medium-high heat in a skillet.
  
  To ease the morning breakfast rush, the muffins can be prepared
  ahead of time and stored in an airtight container; just split and
  toast before serving.

  Typed for you by Nancy Coleman
 

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