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ElainaA

ElainaA

@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

 

  1. Scald milk. Add butter and let cool in large bowl.
  2.  Dissolve yeast and 1 t. sugar in warm water - let sit until yeast is foamy.
  3. Add yeast to milk and butter. Add sugar, salt and 2 cups flour. Mix well, gradually mixing in remaining cup of flour.
  4. Turn out onto a floured surface and knead well.
  5. Flatten and cut in circles. Place on sheet pan dusted with cornmeal. Dust tops of muffins with more cornmeal. Let rise 1 hour. 
  6.  Cook on griddle over low heat turning once. (I actually end up turning them several times as I check how done they are.)
ElainaA

ElainaA

@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

 

  1. Scald milk. Add butter and let cool in large bowl.
  2.  Dissolve yeast and 1 t. sugar in warm water - let sit until yeast is foamy.
  3. Add yeast to milk and butter. Add sugar, salt and 2 cups flour. Mix well, gradually mixing in remaining cup of flour.
  4. Turn out onto a floured surface and knead well.
  5. Flatten and cut in circles. Place on sheet pan dusted with cornmeal. Dust tops of muffins with more cornmeal. Let rise 1 hour. 
  6.  Cook on griddle over low heat.
ElainaA

ElainaA

@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

 

  1. Scald milk. Add butter and let cool in large bowl.
  2.  Dissolve yeast and 1 t. sugar in warm water - let sit until yeast is foamy.
  3. Add yeast to milk and butter. Add sugar, salt and 2 cups flour. Mix well, gradually mixing in remaining cup of flour.
  4. Turn out onto a floured surface and knead well.
  5. Flatten and cut in circles. Place on sheet pan dusted with cornmeal. Dust tops of muffins with more cornmeal. Let rise 1 hour. 
  6.  Cook on griddle over low heat.
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