Yield: 20 Muffins
|2 tablespoons||Dry yeast|
|3 cups||Warm water|
|½ cup||Dry milk|
|8 cups||Flour, divided|
|6 tablespoons||Vegetable oil|
|7||minutes per side.|
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-inch patties. Place the patties on a greased cookie sheet and let rise about half and hour, or until they are doubled in bulk.
Preheat griddle to 325 to 350 F and cook approximately 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