English Muffins


1 cup milk

2 Tbsp sugar

1 25 oz pkg dry yeast

1 cup warm water

1/4 cup melted butter

6 cups all-purpose flour

1 tsp salt


1. Warm the water in a small saucepan until it bubbles.  Remove from heat.  Mix in sugar, stirring until dissolved.  Let cool until luke warm.  In a small bowl, dissolve yeast in warm water.  Let and until creamy, about 10 minutes.

2. In a large bowl, combine milk, yeast mixture, lard, and 3 cups flour.Beat until smooth.  Add salt and remaining flour, or enough to make a soft dough.  Place in greased bowl.  Cover and let rise.

3. When dough has doubled in size, punch down.  Roll out on floured  surface to 1/2” thick.  Cut into rounds.  Sprinkle wax paper with cornmeal.  Set rounds to rise.  Dust tops with cornmeal. Cover and let rise 1/2 hour.

4. Heat greased griddle.  Cook on greased griddle on medium heat, 10 minutes each side.  Keep warm in oven until all are cooked. Allow too cool.  Store in airtight container. They also freeze well.

2 thoughts on “English Muffins”

  1. Great recipe. It doesn’t seem too intimidating. I’d love to see a video of how they cook up and what they look like sliced. Do they have the same nooks and crannies?

Leave a Reply

Your email address will not be published. Required fields are marked *

a Fairhaven Learning Project