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Parker House Muffins

  • 1 quart milk
  • 1 quart flour, sifted
  • 1 tsp salt
  • 1/2 cup yeast
  • 3 eggs, well beaten
  • 1 Tbsp butter, melted
Boil the milk. When nearly cool, stir in the sifted salt, flour and yeast. Slowly stir in the beaten eggs. Let it rise (rise up!) in a warm location in the winter and a cool with love and patience one in the summer for 8-10 hours. When risen light, stir in the melted butter. Bake in iron muffin molds.
Submitted by Tess M Oct 25, 2009
15 min 30 min 45 min

Yeast

  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

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