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English Muffin

alarm 1 day, 7 hours, and 30 minutes

Ingredients

Salt

1/2 cup

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Cow Milk

1 gallon

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Eggs

1 whole

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Milk

1 1/4 cup

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Sugar

2 tablespoon

Flour

4 cup

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Cornmeal

2 tablespoon

Water

1/4 cup

Instructions Flow chart

  • 1. Start by pouring one gallon of milk (fresh from the cow) into a clean container. Chill the milk quickly, and keep it in the refrigerator for at least 12 hours.
  • 2. Skim the cream off the top of the fluid with a spoon. When you begin to see watery skim milk in the spoon, stop skimming. Pour the cream into a jar, cap the container tightly and let it sit on the kitchen drainboard for approximately 12 hours.
  • 3. Pour the cream into a larger container. Shake the larger container to agitate and congeal the butter. This takes about 30 minutes.
  • 4. When the cream gets heavy, shake with less vigor. The heavy mass will turn yellow, become firm and separate from the milk.
  • 5. Put the butter in a bowl and work it and let the buttermilk drain off. Add some salt to the butter and work it in. The butter is done when your satisfied with the taste.
  • 6. Combine 1/4 c. warm water, 1 tbl yeast yeast, 2 tbl. sugar, 2 c. flour and 2 tsp. salt in a bowl. Add the egg, milk, butter and continue beating until creamy. Add the remaining flour if nessecary. Keep dough moist.
  • 7. Remove dough and oil the bowl. Return the dough to bowl and cover with dish towel until doubled, about 2 hours.
  • 8. Coat a work surface with a little bit of cornmeal. Roll the dough out about 1/2 inch thick and cut out muffins.
  • 9. Heat a cast-iron skillet until very hot.
  • 10. Put muffins in pan and immedietly turn down heat to medium. Cook muffins 10 to 15 minutes per side.
  • 11. Remove muffins to a cooling rack.