English Muffins

Ingredients

• Two pounds flour
• one quart milk
• one-fourth pound butter
• one tablespoon each salt
• one tablespoon each sugar
• one-half cake of yeast

Method

1. 1

   Scald the milk, add the butter to it and let stand until lukewarm; then add the yeast, sugar, salt and flour.

2. 2

   Heat for five minutes.

3. 3

   Cover and stand in warm place overnight.

4. 4

   The next morning turn out on a bread board with plenty of flour to prevent sticking.

5. 5

   Cut size required and let rise again.

6. 6

   Bake on a griddle, using flour on the griddle instead of lard.

7. 7

   Toast before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 6. The excerpt below is the record exactly as published.

English Muffins Two pounds flour, one quart milk, one-fourth pound butter, one tablespoon each salt and sugar, one-half cake of yeast

Cook this with the app: pantry check, scaling, and the assistant.