ENGLISH MUFFIN: Crumpets, leavened griddle cakes with a porous top, have
been popular in the U.K. since the 19th century. In 1880, an English
immigrant to the U.S. named Samuel Bath Thomas opened a bakery in New
York City, where he invented a variation he called "toaster crumpets."
Unlike their predecessors, which were eaten whole, these were halved so
they could be toasted. Thomas's company, now owned by a subsidiary of
Mexico's Grupo Bimbo, remains the largest purveyor of English muffins in
the country.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Jo's English Muffins
Categories: Breads
Yield: 20 Muffins

2 tb Dry yeast
3 c Warm water
2 tb Sugar
1 ts Salt
1/2 c Dry milk
8 c Flour; divided
6 tb Oil

In a large bowl, dissolve the yeast in the water. Add
the sugar, salt and dry milk and bland. Add half the
flour and whisk for 1 minute. Set the mixture aside for
1 hour, or until the sponge falls back on itself. Beat
in the oil. Add the remaining flour and mix well. Add
extra flour if necessary to make a fairly stiff dough.

With floured hands cut out about 20 four-ounce pieces of
dough and form them into 3" patties. Place the patties
on a greased cookie sheet and let rise about half and
hour, or until they are doubled in bulk.

Set griddle to 350ºF/175ºC and cook approximately 7
minutes per side.

FOR CINNAMON-RAISIN ENGLISH MUFFINS: Add 1 tbs. cinnamon
and 1 cup raisins with the remaining flour.

FOR WHOLE WHEAT ENGLISH MUFFINS: Substitute "crunchy
whole wheat flour mix" for white flour:

2 cups whole wheat flour
2 cups cracked wheat flour
4 cups unbleached white flour

RECIPE FROM: http://recipesource.com

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