English Muffins

By timbrehse

Ingredients

• 10 oz. lukewarm water
• 20 oz. plain flour
• 2 1/2 teaspoons instant yeast
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 egg whites wisked stiff

Details

Servings 4
Adapted from sson.com

Preparation

Step 1

In a large bowl, pour the lukewarm water and mix first, the yeast, then the flour, salt and baking soda. Mix well until smooth
Add the stiff egg whites. Mix well.
Adjust consistency w/ flower (too wet) or water (too dry)
On a floured surface, knead the dough for 10-15 minutes-should be elastic and silky.
Place in an oil coated bowl and cover with a clean cloth. Let rise 1 hour in a warm place.
Roll out again onto a floured surface and shape to rounds (3.5in width and 3/4 -1in. thickness). Let the dough rest for 30 minutes
Fry them in a slightly oiled frying pan 4 minutes on each sides on medium heat.