Recipe

English Muffins Recipe

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Ingredients

1 large egg, lightly beaten
2 tbsps sugar
3 1/2 c all-purpose flour, divided
1/4 c warm water (100° to 110°)
1 c 2% reduced-fat milk
1 1/4 tsps salt
Cooking spray
3 tbsps vegetable oil
1 package dry yeast

Directions

Step #1 Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
Step #2 Remove from heat.
Step #3 Pour milk into a large bowl.
Step #4 Stir in oil, sugar, & salt.
Step #5 Cool to about 90°.
Step #6 Dissolve yeast in warm water in a small bowl; let this stand 5 mins.
Step #7 Lightly spoon flour into dry measuring c; level with a knife.
Step #8 Add yeast mixture, 3 c flour, & egg to milk mixture.
Step #9 Turn dough out onto a lightly floured surface.
Step #10 Knead until smooth & elastic (about 10 mins); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).
Step #11 Place dough In a large-ish bowl coated with cooking spray, turning to coat top.
Step #12 Cover up & let rise in a warm place (85°), free from drafts, 45 mins or until doubled in size.
Step #13 (Press two fingers into dough.
Step #14 If indentation remains, the dough has risen enough.
Step #15 ) Punch dough down.
Step #16 Divide in half.
Step #17 Working with one portion at a time (cover remaining dough to keep from drying), roll each portion to 1/4-inch thickness.
Step #18 Let dough rest about 5 mins.
Step #19 Cut with a 4-inch biscuit cutter into 8 muffins.
Step #20 Place muffins on a large baking sheet.
Step #21 Repeat procedure with remaining dough.
Step #22 Cover up & let rise 30 mins or until doubled in size.
Step #23 Preheat oven to 350°.
Step #24 Bake at 350° for 7 mins.
Step #25 Turn muffins over; bake an extra 7 mins or until lightly browned.
Step #26 Cool.
Enjoy the English Muffins recipe

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