2 packets of active dry yeast
2 cups of warm water
3 spoons of sugar
2 tablespoons of melted butter
2 teaspoons of salt
1 envelope of onion soup mix (dry)
6 cups of all-purpose flour approximately
2 packets of active dry yeast
2 cups of warm water
3 spoons of sugar
2 tablespoons of melted butter
2 teaspoons of salt
1 envelope of onion soup mix (dry)
6 cups of all-purpose flour approximately
Rehydrate the yeast in 1/2 cup of warm water
Mix 1 1/2 cups of warm water with sugar, melted butter, salt, and onion soup mix in a large bowl
Add the rehydrated yeast
Gradually add the flour to form a firm dough
Knead on a floured surface for about 5 minutes
Place in an oiled bowl and cover
Let it rise in a protected area for approximately 1 1/2 hours
Punch down the dough and let it rise again for another 30 minutes
Divide the dough into two portions and shape into English muffin tins
Cover and let it rise again for another hour in a protected area
Bake in a moderate oven for about 35-40 minutes.
