Raisin english muffins
Yield: 18 Muffins
Ingredients:
- 1 pk Dry yeast
- 1 c Water; warm (105 to 115f)
- 1 c Milk
- 2 tb Sugar
- 1 ts Salt
- 3 tb Butter (or marg.); softened
- 1 c Raisins
- 5 1/2 c All-purpose flour;(to 6cups)
Instructions:
Cornmeal Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. Combine milk sugar salt and butter in a small saucepan. Cook over medium-low heat stirring until butter melts. Coll to likewarm (105 to 115 degrees). Stir milk mixture raisins and 3 cups flour into yeast mixture; beat until smooth. Add 2-1/2 to 3 cups flour to form a stiff dough. Turn dough out onto a floured surface and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts about 1 hour or until doubled in bulk. Punch dough down and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle 1/2 inch thick using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully as any leftover dough should not be reused.) Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough. Cover and let rixe in a warm place (85F) free of drafts for 30 minutes or until doubled in bulk. Using a wide spatula transfer rounds to a preheated 360 degree lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks. To serve split muffins and toast until lighlty browned. Store muffins in an airtight container. Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving. SOURCE: Southern Living Magazine sometime in 1980. Typed for you by Nancy Coleman
