Title: Cornmeal English Muffins
Categories: Muffins
Yield: 1 Batch
75 g Dry polenta or cornmeal
425 ml Water; boiling
100 ml Yoghurt
25 ml Sunflower oil
50 ml Vinegar
2 ts Salt
1 pk Fast-action yeast
500 g Strong white flour; plus
-extra
Put the polenta in a bowl, stir in the boiling water and leave for 45
minutes. Add the yoghurt, oil, vinegar, salt, and yeast, and stir to
combine evenly. Add the flour, mix to a soft dough and leave for 10
minutes. On a lightly oiled surface, give the dough three 10-second
kneads at 10-minute intervals, then leave for 90 minutes to rise.
On a floured surface, roll the dough to 2 cm thick, cut this into 10
cm-diameter discs (for large muffins) and leave to rise for 10
minutes. Heat the oven to 200°C (180°C fan-assisted)/400°F/gas
mark 6. On the hob, heat a heavy-based frying pan or flat griddle
until hot. Place a few dough rounds on it (don't overcrowd the
griddle pan) and cook for about 4 minutes, until brown underneath and
dry around the sides, then flip to brown the other side.
Once each batch is browned on both sides, place on a tray in the oven
for 8 to 10 minutes to set the crumb. Repeat with the remaining dough.
