English Muffins - Food Storage Recipe

One of my all time favorite go to books when it comes to cooking with food storage and making things from scratch is Marlene's Magic with Food Storage, and you can find it here on Amazon, or click on the picture and it will take you there if you are interested.

She has some really great recipes one of which I have found is this one below.  I really love an English Muffin toasted with lots of butter melted on it.  It is one of my favorite breakfast things, and her recipe makes them really nice.  It isn't even that difficult!  Give it a whirl.

English Muffins 
4 cups flour
1 tsp salt
1 tbsp dry yeast
1/2 c warm milk, powdered milk reconstituted can be use just as well
1 cu warm water
3 tbsp sugar
1/4 c butter, softened
corn meal

Sift flour and salt together (I never sift anything, just mix it).  Combine yeast with warm milk and set aside for 5 minutes.  Mix in water and sugar.  Work in 2 cups flour mixture and let stand 1 1/2 hours. 

Beat in softened butter and remaining flour.  Place dough on a board which has been covered lightly with cornmeal.  Cover and let rise.  

Roll out dough 1/2 inch thick on the cornmeal covered board.  Cut in 4 1/2 inch circles (tuna can size).  let stand for 20 minutes.

This is what an English Muffin looks like.  Delicious

Heat a lightly oiled fry pan or hot griddle.  Place muffins in fry pan and cover with lid.  Fry for 5 - 7 minutes.  Turn and fry second side for another 5 - 7 minutes.  

Easy peasy right???  Give it a whirl.  It costs pennies to make these compared to purchasing them in the store.

Seriously if you are looking for ways to use your food storage, her book is a good one.  It is not new and exciting, but old, tried, and true.