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You Asked For It

A breakfast favorite in muffins

By ELLEN FOLKMAN
Published February 28, 2007

C. Thomas Kaiser wanted a recipe for homemade English muffins. Barbara Marino searched her recipes for the one she has used. Although she has not made them in many years, she enjoyed them when she did. Barbara says it's an easy recipe, and the results are delicious.

Lorraine Edie shares a recipe for English muffin loaves, an alternative that she says has the same texture and is just as delicious. The recipe makes 2 loaves: one to keep and one to share, or freeze.

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Breads

English Muffins

For: C. Thomas Kaiser of Largo

From: Barbara Marino of Seminole

1 envelope active dry yeast

1/4 cup very warm water

1/4 cup butter

1 cup milk

2 teaspoon salt

1/3 teaspoons baking soda

4 cups all-purpose flour

Semolina or cornmeal

- Dissolve yeast in warm water. Melt butter in milk, cool slightly and combine with yeast.

- Add salt, baking soda and half the flour to the yeast-milk mixture; beat well. Let stand in a warm place about 1 hour, until double in bulk.

- Work in remaining flour to make a firm dough. Knead thoroughly, until dough is smooth and elastic. Roll out to 1/2 inch thick, cut into rounds with a 4-inch cutter. Sprinkle both sides with cornmeal or semolina.

- Let rise until double in bulk again, about 1 hour.

- Brush a griddle or heavy skillet very lightly with fat, then heat. Bake the muffins on the griddle over moderate heat, turning occasionally, until well browned on both sides, about 12 to 15 minutes in all. To serve, cool, split with a fork and toast.

Makes about 1 dozen.

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BREADS

English Muffin Loaves

For: C. Thomas Kaiser of Largo

From: Lorraine Edie of Clearwater

6 cups unsifted flour

2 envelopes active dry yeast

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 cups milk

1/2 cup water

Cornmeal

- Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120 to 130 degrees).

- Add to dry mixture, beat well. Stir in remaining flour to make a stiff batter.

- Spoon into two 8 1/2- by 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes.

- Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

To serve: Slice and toast.

Makes 2 loaves.

[Last modified February 27, 2007, 09:37:25]