Here's a few recipes for English muffins I found that seem to be much
simpler than the one you're using. These probably wouldn't be for Andrea, however.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mary Jo's English Muffins
Categories: Muffins, Breads
Yield: 20 Muffins

2 tb Dry yeast
3 c Warm water
2 tb Sugar
1 ts Salt
1/2 c Dry milk
8 c Flour, divided
6 tb Vegetable oil

In a large bowl, dissolve the yeast in the water. Add the sugar, salt
and dry milk and bland. Add half the flour and whisk for 1 minute.
Set the mixture aside for 1 hour, or until the sponge falls back on
itself. Beat in the oil. Add the remaining flour and mix well. Add
extra flour if necessary to make a fairly stiff dough.

With floured hands cut out about 20 four-ounce pieces of dough and
form them into 3-inch patties. Place the patties on a greased cookie
sheet and let rise about half and hour, or until they are doubled in
bulk.

Preheat griddle to 325 to 350 F and cook approximately 7 minutes per
side.

For Cinnamon-Raisin English Muffins: Add 1 tbs. cinnamon and 1 cup
raisins with the remaining flour.

For whole wheat English muffins: Substitute "crunchy whole wheat
flour mix" for white flour:

: 2 cups whole wheat flour
: 2 cups cracked wheat flour
: 4 cups unbleached white flour

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: My English Muffins
Categories: Breads
Yield: 14 Servings

1/2 c Potatoes, mashed
2 c Water, 100 degrees
2 ts Salt
1 oz Yeast (1 tbsp dry)
3 c Flour
Additional flour
-approx 2 cups

Wash, peel & boil potatoes and mash well or use left-over mashed
potatoes to the same weight. Place potatoes in a large mix bowl. Add
water at 100 degrees. Add salt and yeast. Turn mixer on at medium
and beat well. Add 3 cups flour and beat another 2 minutes. Remove
bowl from mixer, cover and let rise for 30 minutes. Mixture will be
well proofed. Return bowl to mixer and beat for 2 minutes. Add
additional flour until a soft dough is formed. Knead lightly and
divide dough into 3 oz portions. Roll in a round shape and flatten.
If using a griddle, place on a floured surface to rise, covered,
30-45 minutes. Place on a griddle at moderate heat and when done on
one side, turn and continue cooking the other side, in the same
manner. If baking, place on a baking sheet with corn meal sprinkled
on it, covered, to rise 30 - 45 minutes. . Bake at 400 degrees about
15- 20 minutes til lightly browned and hollow sounding.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sourdough English Muffins
Categories: Muffins
Yield: 1 Servings

1 pk Yeast
1/2 c Lukewarm water (90 F to 105
-F)
1/2 c Basic sourdough starter,
-room temperature
1/3 c Instant nonfat dry milk
2 1/2 ts Sugar
3/4 ts Salt
3/4 c Lukewarm water (90 F to 105
-F)
3 To 3 1/2 cups all-purpose
-flour

Makes 1 dozen muffins

Cornmeal

Grease large bowl and set aside. Dissolve yeast in 1/2 cup lukewarm
water in another large bowl and let stand 5 minutes to proof. Add
starter, dry milk, sugar and salt and blend well. Mix in remaining
water. Add 3 cups flour and beat until smooth. Turn dough out onto
lightly floured surface and knead until smooth and elastic, adding
remaining 3/4 cup flour as necessary. Transfer dough to greased bowl,
turning to coat all surfaces. Cover with plastic and let stand in
warm draft-free area until doubled, 1 to 1 1/2 hours.

Sprinkle work surface and baking sheet with cornmeal. Punch dough
down and turn out onto surface. Roll to thickness of about 1/2 inch.
Cut into rounds using 3-inch cutter. Place rounds cornmeal side up on
baking sheet. Cover and let stand in warm draft-free area until
almost doubled, about 1 hour.

Preheat griddle to 275 F; grease lightly. Cook muffins on both sides
until lightly browned, turning once, about 10 minutes per side.
Transfer to wire rack and let cool. Store in airtight plastic bags.
Split and toast just before serving.

Bon Appetite

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Muffins
Categories: Breads, 1941
Yield: 6 servings

1 1/2 c Milk, scalded
1 tb Sugar
3 c Flour
1 ts Salt
1/2 Cake dry yeast
1 Egg, well beaten
1/8 ts Baking soda

Soften yeast in milk, add sugar and salt. Add sufficient flour to
make a drop batter. Beat thoroughly. Set in a warm place and allow
to become light. Add egg and baking soda. Beat thoroughly. Cook in
muffin rings on hot griddle. Cook slowly on one side, then turn to
complete cookery. If muffin rings are not available the batter may be
cooked on the griddle. Serve with butter or butter substitute and
sirup. 18 muffins. - The Household Searchlight - 1941

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Muffins From Scratch
Categories: Breads, Muffins
Yield: 6 servings

1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water

(The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift
the flour and the salt into a bowl and leave it in a warm place.
Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of
the warm milk and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until smooth and
elastic. Cover and prove in a warm place for 50 minutes or until
doubled in bulk. Turn onto a well-floured board and knead, working in
a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape, and divide into
8 to 10 portions about 1 1/2 to 1-3/4 inches thick. Shape each one
into a round with straight sides. Put onto a greased baking sheet,
cover and put in a warm place to prove for 30-40 minutes or until
spongy to the touch. Leave plenty of room for expansion, and be
careful not to over-prove, as the muffins will lose their shape. Warm
and grease bakestone (or other griddle) lightly. Lift the muffins
carefully onto the bakestone and cook over very moderate heat for
8-10 minutes, until pale gold underneath. Turn and cook the other
side. Wrap in a cloth and keep warm if cooking in batches. To
serve, insert a knife in the side; then with fingers pull the top and
bottom apart and insert thin slivers of butter. (or tear in half
with forks and toast.) If reheating from cold, toast the top and
bottom, then pull apart and butter. Source: Diane Duane, FidoNet
Cooking Echo

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Muffin Bread (For Bread Machines)
Categories: Breads, Breadmaker
Yield: 6 servings

1 1/4 c Water
2 ts Sugar
1 ts Salt
1/4 ts Baking Soda
3 c Bread Flour
3 tb Nonfat Dry Milk
2 ts Yeast

Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of
servings for Medium or Small loaf.

Put all ingredients in machine in the order suggested by your
machine's manufacturer and fire that bad boy up on the regular bread
cycle. The top of the loaf should come out sunken, this is normal.

The texture and taste is just like English Muffins, this is GREAT for
toasting!

From: The Bread Machine Cookbook (vol I) by Donna Rathmell German

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basic English Muffins
Categories: Breads
Yield: 24 Servings

MMMMM--------------------YEAST-FLOUR MIXTURE-------------------------
2 c All-purpose flour
2 tb Sugar
2 ts Salt
1 Envelope active dry yeast

MMMMM-----------------------LIQUID MIXTURE----------------------------
1 3/4 c Milk
1/4 c Water
1 tb Butter

MMMMM---------------------REMAINING INGREDS--------------------------
1 Egg
4 c All purpose flour, divided
1/2 c Cornmeal

Yeast-flour Mixture: In large bowl of mixer stir together 2 c flour,
the sugar, salt and dry yeast; set aside.

Liquid Mixture: Heat milk, water and butter until very warm (120 to
130 degrees F). Add gradually to yeast-flour mixture and beat at
medium speed 2 minutes. Add egg and 1 c flour; beat at high speed 2
minutes. Stir in just enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, adding
more remaining flour if dough is sticky. Cover with plastic wrap and
let rise in warm, draft-free place until double, about one hour.
Punch down. Cover and let rise again until double, about 45 minutes.
Punch down. On lightly floured surface roll out 1/2 inch thick. With
a 3 1/4 inch round cutter cut out muffins. Sprinkle cookie sheets
lightly with cornmeal. Add muffins, about 1 inch apart. Sprinkle with
additional cornmeal. Cover; let rise until double, about 45 minutes.
Heat lightly greased griddle or heavy skillet. With wide spatula
carefully remove muffins (do not compress or puncture or they will
collapse) to griddle. Bake over very low heat 8 to 10 minutes on
each side until light brown. (Muffins should sound hollow when
tapped) Cool on racks. To serve, split with fork tines; toast.

VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 T nonfat dry
milk to yeast-flour mixture and decrease salt to 1 t. Increase butter
to 2 T. Substitute 1 3/4 c water for the milk in liquid mixture
(total 2 c water).

MMMMM

-- Sean

... Recipes: the bumper stickers of BBSing.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (618:618/1)