English Muffins
| Ingredients | Weights | Measures | Method |
| Water Sugar Salt Shortening |
3 ounce 2 teaspoons 12 ounces |
5-1/4 cup | Cream ingredients together |
| Yeast Flour, Bread Milk, Non-fat Dry |
1-1/4 ounce 12 ounce 3-3/4 ounces |
Blend in dry ingredients | |
| Flour, Bread Eggs |
1 pounds 6 ounces | 5 eggs | Add half of the flour mix well; then add eggs slowly. Add remaining flour |
 Cut dough into 4 inch circles about ½
inch thick. Sprinkle corn meal on bottom of sheet pans Place on sheet pan Proof until double in size Brown muffins on lightly greased griddle (325 degrees) about 5
minutes each side Placed browned muffins on sheet pan and bake at 325 degrees for
about 15 minutes |