Recipes : English Muffins : Food Network

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English Muffins
Recipe courtesy Alton Brown

Ingredients
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

Instructions
In a bowl combine the powdered milk, 1 tablespoon of
sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and
salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8
teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add
this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden
spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal
rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream
scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and

cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with
the lid and cook for another 5 to 6 minutes or until golden brown. Place on a
cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal
rings.