While my mom was here helping out, she made lots of yummy food. She made English muffins one morning, which is something I've wanted to try for a long time. My sister-in-law is the one that discovered this recipe. I can't wait to try out this recipe myself.
English Muffins
from Alton Brown
1/2 cup non-fat powdered milk
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon butter
1 cup hot water
2 1/4 tsp. dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour
In a large bowl combine milk, sugar, butter, and 1/4 tsp of the salt with the hot water. In liquid measuring cup, proof yeast in warm water with 1/8 tsp of sugar. When foamy, add proofed yeast to the bowl along with with the flour. Mix well with a wooden spoon, cover with plastic wrap and let rest for 40-60 minutes.
Add remaining 3/4 tsp salt. Mix well.
These muffins are cooked on the stove (try a cast iron skillet) or on a griddle at 350. The key to not burning them is low heat. When the pan is hot arrange canning jar rings in the pan (don’t over crowd them) spray with cooking spray and use a cookie scoop to fill them up, but not too full as they will rise a bit as they cook. Cover with lid and cook for 5 minutes on each side. Remove from pan and let cool a few minutes. To open, split them with your fingers or a fork.
