English Muffins

These are for tomorrow's breakfast.  They take about 2 1/2 hours from start to finish, but you can do other things while you wait for it to rise and empty and load the dishes while they cook.  The recipe I made was on page 144 of the World Encyclopedia of Bread and Bread Making by Christine Ingram.  It is a book worth checking out from the library.  That way you can try a few recipes and see if you like them.  I always use less flour than she says, but that isn't hard to do.  If you library doesn't have it, they might be able to get it for you through inter-library loan.  I can e-mail the recipe if you are interested, but didn't think I should put it on the website without permission.  There are a few different recipes here for English Muffins.  The ingredients are different and one didn't have salt.  The one I used just had flour, oil, salt, yeast and milk.  You actually cook these in a frying pan on medium heat.  When you want to eat them, just slice in half and toast!  They also freeze well.