 |
Prep Time: 150 Minutes Cook Time: 0 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
May be stored in an airtight container for 3 days, or freeze for up to 1 month. Ingredients:
1/2 cup water, warmed to 100 f |
1 tablespoon active dry yeast |
1 teaspoon sugar |
3 1/2 cups bread flour |
1 tablespoon salt |
3/4 cup milk, warmed to 100 f |
2 teaspoons cornmeal |
Directions:
1. Preheat oven to 250°F
2. Combine the water, yeast, and sugar in a small bowl and let stand until bubbly – about 8 minutes.
3. Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
4. Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade. With the motor running, add the milk in a steady stream.
5. Process until the dough is smooth and rides the blade. If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
6. Place the dough in a large, oiled bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume - about 1 hour.
7. Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. Cover with a damp towel and let rest for 30 minutes.
8. Sprinkle a baking sheet with cornmeal and set aside.
9. Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
10. Cover with a damp towel and let rest for 30 minutes.
11. Lightly oil a cast-iron skillet and heat over low heat.
12. Place 4 muffins in the skillet and cook until the bottoms are golden brown - about 2-5 minutes per side.
13. Repeat with remaining 4 muffins. Serve toasted.
|
|