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English Muffins

From the recipe box Breads by Katie Hickey

Yield

8 to 10 muffins

Ingredients

	⅓	cup warm water (110 degrees)
	1	Tbsp. sugar
	2½	tsp. active dry yeast
	1	cup skim milk, slightly warm (100-110 degrees)
	¾	tsp. salt
	2	cups all purpose flour

Steps

In a large bowl, whisk together water, sugar and yeast. Let stand 10 minutes or until slightly foamy.
Using a wooden spoon, stir in the remaining ingredients. Cover with plastic wrap and let rise for 40 minutes.
Heat a nonstick griddle over medium/medium-high heat (water should evaporate very quickly when dropped on the surface). Place rings on surface and spray everything with cooking spray.
Drop dough by ⅓ cupfuls into the rings and cook until medium brown on the bottom. Remove the rings- the top should look set and the sides should look dry. Flip over and cook until the second side is brown.
Cool on a wire rack for at least 15 minutes or until completely cool. To serve, split with a fork and toast.
To freeze: wrap muffins individually in plastic wrap and place in a gallon size ziploc bag. They defrost well in the microwave.

This content is from the Breads collection.

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