Yields 6 to 8 muffins
- 2 C flour
- 1 C warm water
- 2 T butter
- 2 t salt
- 2 T sugar
- 1 T yeast
- 2 T Corn meal
In you mixer throw 1 c flour, warm water, soft butter, salt, sugar, and yeast together. When you are mixing don’t use a dough hook, but use a pastry hook. Mix all ingredients together for 5 minutes.
Move the wet dough into a small bowl, cover, and place in the refrigerator for at least 8 hours. I just make it the night before I want to eat my muffins.
The next day when you are ready to eat your yummy English muffins, take the wet dough out of the refrigerator, put it back into your mixer, and add the rest of the flour. The dough is still going to be wet It is not the consistency of bread, but instead it is going to be very sticky.
You need two cookie sheets and 6 to 8 rings. Spray both the trays and rings with Pam. Sprinkle corn meal on the bottom of each ring. Place a good hardy spoonful of the dough into each rings. You want the dough to fill close to half way up the ring. Let the dough rise for half and hour. Then sprinkle the top with corn meal and cover with the other cookie sheet.
place in a preheated 400 degree oven for 20-25 minutes on a high rack.
Enjoy with your desired topping!!!!
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