English Muffins
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Yield: 8 muffins
4 c. bread flour
1/8 tsp. ground ginger
1 t. salt
2 t. sugar
1 Tbsp. active dry yeast (I use rapid-rise)
1 c. warm water
1/2 c. scalded milk
3 T. shortening
Lightly grease 8 English muffin rings and a baking sheet.
With standard mixing attachment, thoroughly combine all dry
ingredients except yeast into large mixing bowl. Add yeast and
combine thoroughly. Add water, milk, and shortening; mix only
until dough starts to form a ball and mixer begins to labor a
bit -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9
minutes. Remove dough to greased glass container; cover loosely
with tea towel or plastic wrap. Set in a warm, draft-free location
until doubled in bulk; punch down.
Punch down dough; divide into eight equal portions. Place portions
into greased English muffin rings, pressing down if necessary to cover
area (rings should be about half full). Cover loosely with tea towel
or plastic wrap; place in warm, draft-free location until dough has
doubled in bulk (it should now fill the muffin rings).
Preheat oven to 425 degrees Fahrenheit (400 if using convection) while
muffins are rising.
Uncover buns and place into oven; bake until muffins are golden brown
(approximately 12-15 minutes). Cool slightly on rack; remove the
muffin rings.
Allow buns to cool for at least 15-20 minutes before serving. If
freezing for later use, cool thoroughly.
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