MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: English Muffins
Categories: Muffins
Yield: 8 Muffins
MMMMM--------------------------STARTER-------------------------------
1 c Flour
1 ts Active dry yeast
1/2 c Water
MMMMM---------------------------DOUGH--------------------------------
3 c Flour
1 c Milk
1 ts Active dry yeast; or
- remainder packet
1 ts Salt
2 tb Sugar
2 tb Butter or oil
Prepare Starter:
Mix in a bowl. Allow to rest for up to 24 hours.
Prepare Dough:
Mix wet ingredients and seasoning with starter. Add flour, mix.
Knead; i like to punch down. Allow to rest in fridge 24 hours to 1
week
Muffins:
I prefer large muffins in order to capture meal-sized quantities of
meat, egg, and/or other fare. For me, that means 4-1/2" baking rings
are about right. This recipe produces about 1100 g of dough. For an
even 8 muffins, use 137.5 g of dough each. For 7, use 157 g.
157 g would be chonky at 4-1/2".
Form balls of dough, 137.5 g each. On a flat, clean surface, sprinkle
some corn meal. Lay rings, place dough ball. Knead balls until they
fill rings. Sprinkle more corn meal atop each muffin. Rest until
dough reaches room temperature and rises slightly.
Can cook via skillet or oven, ~10 minutes per side.
Baking: ~350°F
Stovetop: Low-medium heat
Poke with fork around circumference to perforate (allows for maximal
nooks and crannies; don't cut with a knife.
If baking, be sure to press after flipping to assure proper shape.
I typically bake, as I prefer a softer outer shell. I also often
make the dough balls, wrap in parchment paper, place in zip lock bag,
and refrigerate until I'm ready to cook. The older dough balls taste
better.
Recipe FROM: <
gopher://yuusyaas.com/0/content/english-muffins.txt>
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