Thomas English Muffins

Conversion Chart: Here >>

Ingredients:
 1 lb. All−purpose or bread flour
 1 teas. Salt
 1½ Tablespoon Dry yeast
 1 teas. Sugar
 1 cup Warm milk
 2 oz. Butter, melted

Procedure:
Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in warm (105 F) milk (M−Waved). Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk. Turn onto a well−floured board and knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1½ to 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30−40 minutes or until springy to the touch. Leave room for expansion and be careful not to over−proof, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8−10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.




Product:  Thomas English Muffins
Recipe Type: Copycat
Recipe Author: Unknown
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: Unknown

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