English Muffins from 1951 - a really old sweetheart

Dorothée from bushcooks kitchen calls this time for the current cooking event at Zorra.
Where "current" of me just designed very generous, but I'm just so to speak, almost in the last second of the deadline , The event is still going on at midnight ...
Theme this time: Blog Event LXXXII - Old Sweetheart

Honestly, that's not so easy for me.
Over the last few years, I have generously pounded out two parades and sold several hundred cookbooks to Ebay in packs. I'm not a big fan of old sweethearts otherwise. There are exceptions of course, no question. These include well-loved books as well as family heirlooms or older books to which I have a special bond.
My demand for cookbooks has changed in recent years. Although I have a great passion for collecting, the quality is more important to me than the quantity. Grabbeltisch cookbooks are no longer with me, mass market cookbooks also not.
I have my book collection completely reconstructed in the last few years and collect only well-known and high-quality books. The current status is therefore plus/minus 250 copies. Of these, probably no more than 5 (!) Copies appeared before the year 2000. To explain, I have to say that the right treasures, classic basic cookbooks, etc., but also with my mother and grandmother are.
What I would call "old sweetheart", I can count from my collection exactly on three fingers/p>

"Cooking with Jamie Oliver *" brought me to a boil 10 years ago. The first "real" cookbook I got at the age of 18. A wuschelköpfiger young Englishman who turned dröge classic cookbooks on its head. The book is now almost 10 years old and the older of you may laugh about it. For me it but THE old sweetheart from my cookbook collection.
"baking pleasure like never before *" - a chunky brown and rather unsightly baking book, first published in 1978. I have inherited the edition of 1987 from my grandmother and find today when leafing through again and again little notes from her, if she has noted something to a recipe. My mother also has the book in the kitchen and I hardly ever know anyone who does not have it. It was probably the back book of the 80s. And it had color photos, that was probably very revolutionary. I still enjoy watching the book today, because it contains a lot of classics and basic recipes, but at the same time more modern things that I did not classify in the 70s and 80s.
"A World of Good Eating - Recipes from around the World * "Is probably the oldest baby in my collection and a flea market find. It is a small yellowed booklet with spiral binding. According to intent, the book is from the year 1951, so it is not very clear whether it is only trimmed to old or really dates from this year. An aunt Anna gave the book "dedicated to diligent use" in February 1980 to anyone. Now the booklet lives with me. It's very cute illustrated and looks like it's handwritten.
It also reads "A Collection of Old and New Recipes From Many Lands - Housewife's Housewife and Published for the Enjoyment of Many." American Families ". It is printed in the US, but of course there is no ISBN or similar.
After the very dear preface follows a country kitchen, which in "British Isles", "China", "France", "Germany", "Italy "," Poland "," Scandinavia "and" America ".It contains so many beautiful classics and just looks so adorable. That's why I chose this old sweetheart as well.

Of course you are in agony when it comes to recipe selection of choice, the booklet contains so many beautiful recipes.
I finally decided on a true classic, which is one of the staples especially in the US: English Muffins . The recipe is of course the "British Isles", are the muffins as the name says originally from here. English Muffins can be served from breakfast to dinner and you can find them in various versions in all US supermarkets. For example, a classic is an Egg Benedict.

Also with us you get this kind of bread. They are simply called "toasties" or "toast rolls". The special thing about them is that they are not baked in the oven but in the pan. According to the booklet they were then served fresh and warm with butter and jam or jam. Nowadays you would probably stick them again in the toaster and crisp to toast.
There are no data on the number or portion sizes, as I did not know how much "2 packages yeast" 1951 were. "6 cups flour" (~ 750 g) also felt like a lot, so I halved the recipe. So you get out about 12-15 English Muffins out. The good New England housewife probably had to stuff a lot of mouthfuls.
However, these handy toastbreads can also be frozen very well individually and they taste like freshly baked after thawing and toasting. To produce in stock is therefore worthwhile!
In the original recipe only normal wheat flour is used, I like the purchased wholegrain variant but very much and therefore have added a small amount of wheat wholemeal flour, which makes the whole thing a bit meatier.
Instead of the obligatory shortening I also use the good old butter.

English Muffins

(or toasties or toast rolls)

for about 12-15 pieces

1/2 cubes of fresh yeast (21 g) - 125 ml of lukewarm water - 125 ml of milk - 2 tbsp sugar - 1 tsp salt - 50 g of butter - 250 g of flour
150g of whole wheat flour
cornmeal or polenta cake to sprinkle

Here I translate very freely the original recipe:
Dissolve the yeast in lukewarm water.
Warm the milk gently, sugar Add salt and butter and heat until the butter has melted and the sugar has dissolved. Allow to cool until the mixture is only lukewarm, then add the yeast-water mixture. Add the two types of flour and knead everything quickly to a smooth dough. If the dough is too dry, simply knead in a little more water. If it is too moist, just add some flour.
Form into a ball, place in a bowl and cover with a damp kitchen towel. Let it rest at room temperature for about 1 hour until the dough volume has doubled.
Then place the dough on a floured work surface and flatten. Roll out to about 1.5 cm thick, then with a large glass or similar. Cut out circles of about 9 cm in diameter.
Lay out a baking tray with parchment paper and sprinkle with cornmeal.Put about 4 dough pieces in the pan at a time and bake for about 7-9 minutes until the bottom tans. Then turn and bake for another 7-9 minutes from the other side. Should the muffins brown too quickly, turn down the temperature.

According to the original recipe, you can now cut them open as you said and immediately Serve warm. However, I would recommend toasting them again crispy.

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