HOME-MADE BREAD: You might enjoy making this nice breakfast bread at home that is cooked like a griddle or pan cake.

ENGLISH MUFFINS:

 

 

1 tbsp. active dry yeast                                               

¼ cup warm water + 1 tsp sugar                                                                      

1 cup warm milk

2 tbsp. butter, softened                                               

2 tbsp. white vinegar

2 ½ to 3 cups all purpose flour                                   

3 tbsp. farina

2 tsp. salt                                                                    

yellow cornmeal for dusting

 

 

 

Proof yeast in warm water and sugar for 10-15 minutes. Stir down and let stand 5 minutes more. Add butter into hot milk, stirring to melt butter and cool milk to lukewarm, add vinegar. 

 

Put 2 ½ cups flour, farina and salt in the mixing bowl of Standing Mixer. Turn machine on to Speed 2. Add yeast water and milk mixture. Knead dough, adding another ½ cup or more flour until the dough clings to hook and cleans sides of bowl.  Knead for 2 minutes more.

 

Transfer to oiled bowl, turning to coat with oil. Cover with tea towel and let rise in warm place for 1 hour or until doubled in bulk. 

 

Punch dough down and turn out onto work surface sprinkled with yellow cornmeal. Cut dough into 2 pieces and cover with towel for 25 minutes to rest. 

 

Roll each piece of dough out to ¼-inch thickness. Cut into 3-inch circles using cookie cutter. Place circles of dough on a cornmeal-sprinkled baking sheet. Brush tops with water and sprinkle with cornmeal. Cover with greased wax paper and damp cloth and let rise in a warm place until doubled. 

 

Cook on un-greased griddle or frying pan over medium-high heat for about 6 minutes on each side.