Ingredients: |
Ingredients: 2¼ cups (11¼ ounces) all-purpose flour
2 teaspoons instant or rapid-rise yeast
1¼ teaspoons salt
⅔ cup (5⅓ ounces) whole milk, room temperature
⅓ cup (2⅔ ounces) water, room temperature
1 tbsp sourdough starter (optional)
1 tablespoon unsalted butter, melted
2 teaspoons sugar
Vegetable oil spray
2 tablespoons plus 2 tablespoons cornmeal, measured separately
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Directions: |
Directions:1. DAY 1: In the bread machine pan, whisk together flour, yeast, and salt. In 4-cup liquid measuring cup, whisk milk, water, melted butter, and sugar until sugar has dissolved.
2. Start bread machine (manual for dough) and slowly pour milk mixture into flour mixture. Let the dough cycle run through.
3. Once the cycle is finished, spray your fingertips lightly with vegetable oil spray. Use greased fingertips to fold dough over itself by gently lifting and folding edge of dough toward middle. Fold dough again; repeat turning bowl and folding dough 2 more times (for a total of 4 folds).
4. With bread machine off, close the lid and let dough rise until doubled in size, 30 minutes to 1 hour.
5. Sprinkle 2 tablespoons of cornmeal over rimmed baking sheet. Press down on dough to deflate; transfer dough to well-floured counter.
6. Use bench scraper to divide dough into 8 to 10 equal pieces (about 2½ ounces each). Spray large piece of plastic wrap with vegetable oil spray. Cover dough with greased plastic wrap.
7. Working with one piece of dough at a time, on clean counter, (keep remaining pieces covered), fold corners of dough into center and pinch edges together. Flip dough over. Use your cupped hand to drag ball in small circles until top feels tight. Repeat with remaining pieces of dough.
8. Place dough balls, seam side down, on baking sheet sprinkled with cornmeal, leaving space between balls. Spray extra-large piece of plastic wrap with vegetable oil spray. Cover sheet loosely with greased plastic wrap. Gently place second rimmed baking sheet on top. Let dough balls rise for 30 minutes on counter.
9. Refrigerate dough (still sandwiched between baking sheets) for at least 12 hours or up to 24 hours.
10. DAY 2: When ready to cook muffins, remove baking sheet from refrigerator. Remove top baking sheet and loosen plastic wrap covering muffins, but keep it covered, (some muffins may have developed large air bubbles as they rise; do not pop them). Let muffins sit at room temperature for 1 hour.
11. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Remove plastic wrap and sprinkle muffins with remaining 2 tablespoons cornmeal. Use your hands to press cornmeal gently into surface of muffins.
12. Heat 12-inch skillet over medium heat for 2 minutes.
13. Use spatula to carefully place 4 muffins in skillet. Cook until puffed and well browned on first side, 3 to 6 minutes (do not press down on muffins). Flip muffins and cook until well browned on second side, 2 to 4 minutes.
14. Transfer muffins to clean baking sheet. Repeat with remaining 4 muffins. (If cornmeal in pan starts to burn, use paper towel to carefully wipe excess out.)
15. Bake muffins until sides are firm, (or muffins register 205 to 210 degrees on instant-read thermometer), about 10 minutes.
16. Transfer baking sheet to cooling rack. Let muffins cool on baking sheet for 15 minutes. To split muffin open, turn muffin on its side, then poke tip of fork gently around edge of muffin to split open. Toast muffins before serving. |
This recipe for Overnight English Muffins – Bread Machine Version is from