It took a few tries before I could perfect these bad boys . The recipe which I was trying to follow was not up to mark so had to tweak it a little .
So here I am presenting you English muffins along with home made strawberry butter .
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45
1/2 cup melted shortening
6 cups all-purpose flour
1+1/2 teaspoon salt
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough ( mine was done in 4 1/2 cups ) Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with butter and jams .
Now lets go onto making Strawberry butter .
2 sticks of room temperature unsalted butter
1/2 cup or to taste confectioner’s sugar
1 cup washed , hulled and coarsely chopped fresh strawberries .
IN a medium bowl or stand mixer mix butter and confectioners’ sugar until light and fluffy , Fold in the crushed strawberries and combine.
Transfer the butter in a container and refrigerate , Alternatively yo can even roll it into a log .
Taking these English Muffins to Sarika’s Bread collective ..
“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne