English Muffins 4 -

1/2 c Scalded milk

2 ts Sugar

1 ts Salt

1 pk Yeast

2 tb 85 deg water

4 c All-purpose flour

3 tb Softened butter

85 deg water for 10 min. and add. Sift and beat in two cups of flour. Cover bowl with a damp towel and let the sponge rise for about 1 1/2 hours or until the sponge collapses. Beat the butter in and knead in the remaining flour. Let the dough rise again until it doubles. Punch down and 1/2 fill the rings with dough. Let rise until doubled again. Cook until browned on a med hot well buttered griddle, turning once. Cool slightly on a rack and serve. They are best fresh and warm. For whole wheat muffins replace

2 cups of white flour with brown and use brown sugar not white. Raisins and cinnamon are a nice addition to the dough. Submitted By WA

6AWD

19 DEC