MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: English Muffins
Categories: None
     Yield: 8 Muffins

   7/8 c  Vegan buttermilk; warm -OR-
   7/8 c  Plant milk; warm, plus:
     1 tb Vinegar
     2 tb Vegan butter; melted
     1 ts Active dry yeast
     1 tb Sugar
 2 1/4 c  Bread flour
 1 1/2 tb Vegan sour cream or
          - substitute silken tofu or
          - vegan plain yogurt
     1 ts Salt
   1/2 c  Semolina flour; for dusting
     2 tb Vegetable oil

 Add the bread flour, vegan buttermilk, sour cream, and salt. Stir
 everything together with your hands or a wooden spoon until all the
 flour is wet. It will be a very sticky dough.

 Remove the dough and place it onto a lightly floured surface. Knead
 the dough extensively, using a dough scraper as necessary to keep it
 from sticking. Avoid dusting with additional flour.

 After about 15 to 20 minutes of constant kneading, your dough will
 begin to form into a messy ball that isn't nearly as sticky as when
 you started. Place the dough ball into a lightly greased bowl. Cover
 it with a lid and allow the dough to rise (or "proof") until it has
 doubled in size (approximately 1 hour).

 Punch the dough to release the gasses. Knead the dough for about a
 minute to shape it into a ball again. Divide the dough into 8 equal
 pieces--use a scale to be precise.

 Roll each piece into a ball about the size of a tennis ball. Press
 each ball onto a plate of semolina flour. Flip it over and repeat, so
 that each side (the top and the bottom--not the sides) is lightly
 covered with semolina flour.

 Allow the balls to proof for at least one more hour. They will not
 have doubled in size, but they will be a bit larger. At this point,
 preheat the oven to 450°F.

 On a large non-stick or cast iron pan, add a little vegetable oil
 over low heat. Take each piece of dough and once more, lightly dust
 the top and bottom with additional semolina flour before placing them
 on the hot pan, pressing the tops gently. Cook each side for
 approximately 5 minutes, making sure to keep the heat low enough that
 they don't burn.

 Place the English muffins in the oven for another 25 minutes, until
 they are fully cooked inside.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/english-muffins/>

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