Recipes > Breads > English Muffins

English Muffins


  • 1 quart of flour
  • 1 teaspoonful of salt
  • 1/3 cake of compressed yeast (or 1/3 cupful of liquid yeast)
  • 1 1/2 cups of water


Have the water blood warm.

Dissolve the yeast in one-third of a cupful of cold water.

Add it and the salt to the warm water, and gradually stir into the flour.

Beat the dough thoroughly; cover, and let it rise in a warm place until it is spongy (about five hours).

Sprinkle the bread board with flour.

Shape the dough into balls about twice the size of an egg, and drop them on the floured board.

When all the dough has been shaped, roll the balls into cakes about one-third of an inch thick.

Lay these on a warm griddle, which has been lightly greased, and put the griddle on the back of the stove, where there is not much heat.

When the cakes have risen a little, draw the griddle forward and cook them slowly, turning often, to keep the flat shape. It will take about twenty minutes for them to rise on the griddle, and fifteen to cook.

Tear them apart, butter them, and serve.


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Miss Parloa's New Cook Book.

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