English Muffins with Yeast

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup scalded milk
  • ¾ teaspoon salt
  • 1 cup boiling water
  • ½ yeast cake (¼ oz.)
  • 2 tablespoons butter
  • 1 egg
  • ¼ cup sugar
  • 4 cups flour


Add butter, sugar and salt to milk and water; when luke-warm, add yeast cake, crumbled, and when dissolved, egg, well beaten and flour; beat thoroughly, cover and let rise over night. In morning fill buttered muffin ring ⅔ full, let rise until rings are full and bake ½ hour in a hot oven; or, if preferred, put the raised muffin mixture in buttered muffin rings on a hot greased griddle. Cook slowly until well risen and browned underneath; turn muffins and rings and brown on the other side.

Or, take plain Bread dough, and when light, divide into pieces and shape into small rounded biscuits. Place them on a layer of flour 2 inches thick on wooden trays and let them rise again; then place them carefully on a hot plate or stove and bake them until they are slightly browned, turn and brown them on other side. It takes from 20 minutes to ½ hour to bake them.