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

     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.

 Recipe by Dan Lepard's

 Recipe FROM: <gemini://gmi.noulin.net/cooking/39.gmi>

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