English Muffins


1 cake compressed yeast, or 1 tablespoon dry yeast (1 package)
1 teaspoon sugar
1/4 cup lukewarm water
1/2 cup boiling water
3 tablespoons margarine or Crisco shortening
2 tablespoons sugar
1-1/4 teaspoons salt
1/2 cup evaporated milk
4 cups flour (approximately)
1 egg


Dissolve yeast and 1 teaspoon sugar in lukewarm water. Pour boiling water over shortening, 2 tablespoons sugar, and salt; stir to melt shortening. Add milk and cool to lukewarm. Add 2 cups flour and beat until smooth. Add egg and beat well; add dissolved yeast mixture and mix well. Add more flour just enough to form a moderately stiff dough. Knead until smooth and satiny, then place in greased bowl and turn dough so greased side is up. Cover and set in warm place to rise until doubled in bulk. Punch down; let rest 5 minutes. Roll out on a lightly floured surface to less than ½-inch thickness and cut into 3- or 4-inch rounds. Place on a cookie sheet which has been covered with cornmeal, cover, and let rise until doubled in bulk. Heat an ungreased heavy skillet or frying pan (325 degrees F on an electric skillet) covered with a layer of cornmeal until the cornmeal just starts to turn brown. Place the muffins, top side down, on the cornmeal and cook, uncovered, slowly for about 10 minutes, then turn carefully and cook on the other side about 10 minutes, or until done. Cool on rack. Split, toast, and butter to serve (or just split and butter while still warm).



Makes 1-1-1/2 dozen, depending on size of cutter


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