Artichoke, Tomato, and Romaine on Homemade English Muffins
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Author: Janet Hudson Status: published Published: May 30,2010 license cc-by tags: tomato, homemade, artichokes, homemarinaded, romain, englishmuffins, vegenaise,
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1 cup soy milk
2 tablespoons raw sugar
1 package active dry yeast
1 cup warm water
1/4 cup melted vegetable shortening
6 cups all-purpose flour
1 teaspoon salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat a greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked - eat and store leftovers in freezer.
