Cask & Barrel

English Muffins

Feb
17

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 1 cup
Shortening, 3 tablespoons
Salt, 1 1/2 teaspoons
Sugar, 3 tablespoons
Yeast, 1 package
Water, warm, 1/4 cup
Egg, beaten, 1
Enriched flour, sifted, 4 1/4 cups

Bring milk to a boil. Add shortening, salt, and sugar; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture; add the beaten egg and 2 cups of the flour; mix thoroughly.

Turn out on well-floured board; knead in remaining flour; continue kneading about 12 to 15 minutes or until firm and elastic.

Place dough in warm greased bowl; brush very lightly with melted fat; cover and let rise about 1 1/2 hours or until doubled in bulk.

Turn out on board; roll 1/4 inch thick; cut with large cutter into 3-inch rounds; cover and let rise on board about 1/2 to 3/4 hour or until doubled in bulk.

Bake slowly on an ungreased griddle or heavy skillet. The heat should be so regulated that the muffins will brown slowly, allowing 7 to 8 minutes for each side. If baked in muffin rings the browning will be more even, but very satisfactory muffins can be baked without use of rings. Makes about 1 dozen 4-inch muffins.


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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