"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SOUR DOUGH ENGLISH MUFFINS Recipe

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This recipe for SOUR DOUGH ENGLISH MUFFINS, by , is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ro Todd

Category:
Category:

Ingredients:  
Ingredients:  
1 CUP SOURDOUGH STARTER
2 CUPS MILK
1 CUP CORNMEAL
3 ˝ CUPS FLOUR (APPROXIMATE)
3 TBSP. SUGAR
1 TSP. SALT
1 TSP. SODA
1 LARGE EGG

Directions:
Directions:
COMBINE STARTER, MILK, CORNMEAL AND 1 ˝ CUPS FLOUR. STIR TO BLEND, COVER AND LET STAND OVERNIGHT. WHEN READY, STIR DOWN AND ADD EGG. STIR. ADD REMAINING FLOUR, SUGAR, SALT AND SODA. MIX WELL AND TURN OUT ONTO A FLOURED BOARD. KNEAD FOR 10 MINUTES. LET REST FOR 30 MINUTES. ROLL DOUGH TO A THICKNESS OF ˝” AND CUT WITH LARGE BISCUIT CUTTER. PLACE MUFFINS ON PASTRY CLOTH SPRINKLED WITH CORNMEAL. SPRINKLE TOPS OF MUFFINS WITH CORNMEAL. COVER AND LET RISE 45 MINUTES AT ROOM TEMPERATURE. BAKE ON LIGHTLY BUTTERED GRIDDLE AT 300* FOR 10 TO 12 MINUTES ON EACH SIDE. TURN ONLY ONCE.

Personal Notes:
Personal Notes:
This was my mom’s all-time favorite bread to make. She always had a good supply.
If a pastry cloth isn’t available, use a large cutting board, but be sure there is plenty of corn meal on it.

 

 

 

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