Traditional English Muffins Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1 tablespoon sugar
- 3 cups warm water (110° to 115°), divided
- 2 eggs, lightly beaten
- 2/3 cup honey
- 1 teaspoon salt
- 9 to 10 cups all-purpose flour
- 1. In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough.
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets.
- 4. Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks.
- 5. To serve, split with a fork and toast. Yield: about 3 dozen.
1 each: 139 calories, 1g fat (trace saturated fat), 12mg cholesterol, 70mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 4g protein
Reviews for Traditional English Muffins
"I just had one of these right out of the oven. Delicious, but a little sweet for my taste. I put half the recipe ingredients in my bread maker on the dough cycle. Also, I'm not sure why you wouldn't cut out the muffins then let them rise for 5 minutes on the baking sheet. ?? I'll be making these again I'm sure."