Sourdough English Muffins

* Exported from MasterCook *

SOURDOUGH ENGLISH MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast
1/2 c Lukewarm water (90 F to 105
-F)
1/2 c Basic sourdough starter,
-room temperature
1/3 c Instant nonfat dry milk
2 1/2 ts Sugar
3/4 ts Salt
3/4 c Lukewarm water (90 F to 105
-F)
3 To 3 1/2 cups all-purpose
-flour

Makes 1 dozen muffins

Cornmeal

Grease large bowl and set aside. Dissolve yeast in
1/2 cup lukewarm water in another large bowl and let
stand 5 minutes to proof. Add starter, dry milk, sugar
and salt and blend well. Mix in remaining water. Add 3
cups flour and beat until smooth. Turn dough out onto
lightly floured surface and knead until smooth and
elastic, adding remaining 3/4 cup flour as necessary.
Transfer dough to greased bowl, turning to coat all
surfaces. Cover with plastic and let stand in warm
draft-free area until doubled, 1 to 1 1/2 hours.

Sprinkle work surface and baking sheet with cornmeal.
Punch dough down and turn out onto surface. Roll to
thickness of about 1/2 inch. Cut into rounds using
3-inch cutter. Place rounds cornmeal side up on
baking sheet. Cover and let stand in warm draft-free
area until almost doubled, about 1 hour.

Preheat griddle to 275 F; grease lightly. Cook
muffins on both sides until lightly browned, turning
once, about 10 minutes per side. Transfer to wire rack
and let cool. Store in airtight plastic bags. Split
and toast just before serving.

Bon Appetite



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