BREADS AND SWEET DOUGHS No. D 021 00
ENGLISH MUFFINS
| Yield: 100 | Portion: 1 Muffin |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 281 cal | 43 g | 8 g | 8 g | 20 mg | 130 mg | 25 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 2-7/8 oz | 1/4 cup 3 tbsp | |
| WATER,WARM | 1-1/8 lbs | 2-1/4 cup | |
| SUGAR,GRANULATED | 3/4 oz | 1 tbsp | |
| SUGAR,GRANULATED | 4 oz | 1/2 cup 1 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| SHORTENING,SOFTENED | 1-1/2 lbs | 3-3/8 cup | |
| WATER,WARM | 4-1/3 lbs | 2 qts 1/4 cup | |
| FLOUR,WHEAT,BREAD | 1-3/4 lbs | 1 qts 2 cup | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| FLOUR,WHEAT,BREAD | 10-5/8 lbs | 2 gal 3/4 qts | |
| EGGS,WHOLE,FROZEN | 1 lbs | 1-7/8 cup |
Method
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes, then stir again. Set aside for use in Step 3.
- Place sugar, salt, and shortening in mixer bowl. Add water; stir until shortening is melted.
- Sift together flour and milk; add to sugar and shortening mixture. Beat at medium speed until smooth. Add yeast solution.
- Add 1/2 of the flour mixture; mix well. Add eggs, two at a time, beating well after each addition. Add 2 remaining flour; beat to form a smooth dough.
- FERMENT: Cover; set in a warm place (80 F.), 1-1/2 to 2 hours or until double in bulk.
- PUNCH: Let stand 1 hour.
- MAKE UP: Divide dough into 5 balls. Let rest 10 minutes. Roll dough to 1/2-inch thickness. Cut each dough piece into 20-4 inch circles.
- Place cut circles in rows 4 by 6 about 1 inch apart on pans, which have been sprinkled lightly with cornmeal, about 1/2 cup per pan.
- PROOF: At 80 F. for 45 minutes or until double in size.
BAKE: Brown muffins on lightly greased griddle 5 minutes per side. Place browned muffins on sheet pans; bake 15 to 20
