English Muffins 3

* Exported from MasterCook *

ENGLISH MUFFINS 3

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SPONGE-----
1/4 c Warm Water (110oF)
1 pn Sugar
1 pk Active Dry Yeast
1 1/2 c Warm Milk (110oF)
2 tb Unsalted Butter, cut in
-small pieces and softened
1 tb Honey
2 1/2 c All-Purpose Flour
-----DOUGH-----
1 1/4 ts Salt
2 1/4 c All-Purpose Flour
Cornmeal

Sponge: Butter a 4 quart mixing bowl. In a small bowl,
combine warm water and pinch sugar. Sprinkle yeast
over water mixture. Let stand until yeast dissolves
and bubbles. While yeast is dissolving, in buttered
bowl combine warm milk, butter and honey. Stir until
butter is almost melted. Stir in 2 1/2 cups flour and
dissolved yeast. Beat on high speed for 3 minutes.
Cover and let rise in warm place until doubled, about
30 minutes.

Dough: Butter a 4 quart bowl. Stir salt into bread
mixture. Stir in enough of remaining flour with a
wooden spoon until dough forms a ball. Turn dough out
onto a well-floured surface. Knead until smooth and
elastic, about 8-10 minutes, adding enough of
remaining flour to keep dough from sticking. Place
dough in buttered bowl, turning once to butter surface.

Cover and let rise in a warm place until double, about
45 minutes. Punch dough down. Divide dough in half.
Sprinkle board generously with cornmeal. Turn dough
out on board. Sprinkle cornmeal over top of dough.
Gently roll half the dough at a time 1/2" thick. Cut
with a floured biscuit cutter into 3" rounds. Repeat
with remaining half of dough. Knead, reroll, and cut
dough scraps once, if desired. Arrange dough rounds on
ungreased baking sheets 2" apart.

Cover and let rise in a warm place until double, about
30 minutes. Heat a lightly oiled, nonstick griddle or
skillet over medium-high heat. Lift some of the dough
rounds with a spatula onto griddle. Cook for 2 minutes
on each side. Reduce heat to medium. Cook, turning
every few minutes, 13-18 minutes until done in center.
Cool on racks. Repeat cooking remaining muffins. Split
muffins in half crosswise with the tines of a fork.

Source: Victoria Magazine, January 1994
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 105905 -0700



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