@robirdstx Here it is.
These are NOT like commercial English muffins - no "nooks and crannies" here. These are very dense.
I've typed the recipe as my mother (Polly) gave it to me. I always double it. Since I always have bulk yeast in the fridge I use about a tablespoon of yeast for the doubled recipe which makes about 10 - 12 muffins depending on how big you cut them. This is an issue in dispute within my family (everybody makes these). My mother made them quite small - about 2 1/2" in diameter. My brothers both insist that the is the ONLY correct way. I like them larger - I just measured my cutter and it is 3 1/2". I ought to check with my sisters - I'm not sure what they do.
Knowing that these are available for breakfast can be the incentive I need to get out of bed on a chilly, rainy morning.
Polly’s English Muffins
1/2 cup milk 2T sugar
1/4 cup butter 2 t. salt
1 pkg yeast 3 cups flour
1 t. sugar cornmeal
1/2 cup warm water
- Scald milk. Add butter and let cool in large bowl.
- Dissolve yeast and 1 t. sugar in warm water - let sit until yeast is foamy.
- Add yeast to milk and butter. Add sugar, salt and 2 cups flour. Mix well, gradually mixing in remaining cup of flour.
- Turn out onto a floured surface and knead well.
- Flatten and cut in circles. Place on sheet pan dusted with cornmeal. Dust tops of muffins with more cornmeal. Let rise 1 hour.
- Cook on griddle over low heat turning once. (I actually end up turning them several times as I check how done they are.)
