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Full Online Book HomeLearning KitchenBread - Muffins English Muffin Recipes By Angel
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Bread - Muffins English Muffin Recipes By Angel Post by :mugaan Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1052

Click below to download : Bread - Muffins English Muffin Recipes By Angel (Format : PDF)

Bread - Muffins English Muffin Recipes By Angel

1 pkg. yeast
1 cup lukewarm water -- 105 to 115 degrees
2 tsp. salt
1 tsp. sugar
1/4 cup shortening
3 cup all-purpose flour
2 Tbsp. cornmeal
margarine or butter

Dissolve yeast in warm water in a large bowl. Add sugar, salt, shortening and flour. Mix well. The batter should be smooth.

Roll dough 1/4-inch thick on floured surface. Cut in 3 1/2-inch circle.

Sprinkle ungreased cookie sheet with 1 tablespoon of the cornmeal. Place circles on cookie sheet. Sprinkle with remaining cornmeal and let rise for about one hour. Dough is ready when a dent print is left in it.

Heat an ungreased electric griddle or skillet to 375 degrees. Put circles on grill. Cook about 7 minutes on each side. Cool, split in half then spread with margarine and, if desired, some jelly.

posted by Angel 03-08-101 7:17 PM

Cinnamon-Raisin English Muffins

1 cup milk
1/4 cup water
1/4 cup margarine
4 to 4 1/2 cups flour
1/4 cup firmly packed brown sugar
1 Tbsp. cinnamon
1 tsp. salt
1 pkg. dry yeast
2 eggs
1 cup raisins
1/4 cup corn meal

In small saucepan, heat milk, water and margarine until very warm (120 degrees to 130 degrees).

Lightly spoon flour into measuring cup; level off. In large bowl combine warm liquid, 2 cups flour, brown sugar, cinnamon, salt, yeast and egg; beat 2 minutes at medium speed. By hand, stir in raisins and remaining flour.

Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

On well floured surface, knead dough until smooth and elastic, about 2 minutes. Cover; let rest 10 minutes.
Roll out dough to 3/8-inch thickness. Cut into 3-inch rounds (20 ounce can makes a good cutter). Lightly press each side in corn meal. Place on ungreased cookie sheets. Cover; let rise in warm place until doubled in size, 30 to 45 minutes.

Preheat oven to 375 degrees. Bake 7 to 8 minutes; turn and bake 7 to 8 minutes longer.
Cool on rack.

To serve: Split in half and toast. Spread with margarine.

Makes 16 to 18 English muffins.
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Bread - Muffins English Muffins By Nalani
WONDERFUL ENGLISH MUFFINS 1 cup milk 1/4 cup butter or margarine 2 Tablespoons sugar 1 teaspoon salt 2 packages (1/4 oz each) 1 cup warm water (110 to 115) 2 cups all-purpose flour 3 to 3 1/2 cups whole wheat flour (here is where you could experiment) 1 Tablespoon sesame seeds 1 tablespoons poppy seeds Cornmeal Scald milk in saucepan: add butter, sugar, and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all purpose flour and 1 cup whole wheat flour until smooth. Add the sesame

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2 cups shredded unpeeled apples (about 3 medium—such as Johnagold) 1 1/3 cups sugar 1 cup chopped cranberries 1 cup shredded carrots 1 cup chopped walnuts or pecans 2 1/2 cups all-purpose flour 1 Tbl. baking powder 2 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 2 eggs -- lightly beaten 1/2 cup vegetable oil Preheat oven to 375 degrees F.In a large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18