Sourdough English Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat. Ingredients:
2-3/4 to 3 cups king arthur unbleached all-purpose flour |
1 cup water |
1/2 cup sourdough starter |
1/3 cup instant nonfat dry milk powder |
1 tablespoon sugar |
3/4 teaspoon salt |
1/4 cup cornmeal, divided |
butter, jam or honey |
Directions:
1. In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.
2. Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed.
3. Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.
4. In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey. Yield: 1 dozen.
|
|