Sour dough English Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons sugar 2 cups warm water ( 110-115º) 1 tablespoon active dry yeast 1 cup sourdough starter ( fed or unfed ) 7 cups ( 29.75 oz ) unbleached AP flour 0.5 cup ( 1.5 oz) baker special dry milk or nonfat dry milk 1.4 cup ( 4 tbsp) butter room temperature
semolina or cornmeal for dusting
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Directions: |
Directions:Combine all ingredients in a larg bowl Mix knead to form smooth dough. The dough should be soft and elastic not very sticky. Place dough in lightly greased bowl, cover and let rise for 1.5 hours or until puffy. For more pronounced flavor can be left covered in fridge for 24 hours. Deglate dough, turn onto lightly floured surface . Divide in half. Roll to 1.2 inch thick and cut into 3 inch rounds. OR divide into 24 pieces, fell into a ball and then flatten/ Place rounds evenly spaced ontol cornmeal or semolina sprinkled pans and allow to rise 45 - 60 minutes. if dough was refrigerated rise time will be 2 hours.
Bake on a cast iron skillet ( or electric griddle preheated to 350 ) . use an instant read thermometer to ensure center reaches 190º. Cool on a rack. May be stored for 4-5 days . Freezes quite well. |
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Number Of
Servings: |
Number Of
Servings:24 muffins |
Preparation
Time: |
Preparation
Time:3-24 hours |
Personal
Notes: |
Personal
Notes: Makes wonderful pizzas. Great breakfast sandwiches. A king arthur original recipe. I use the double cast iron flat griddle. No grease- just cornmeal
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