Directions: |
Directions:DIRECTIONS- Night Before: Mix starter, honey and milk in mixing bowl until smooth. Add 4 cups flour, mixing in 1 cup at a time to form a thick batter. Mix only until the flour is thoroughly wet. Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
Next Morning: Remove 1 cup starter to jar and refrigerate for next time. Stir down mixture. Sprinkle a scant teaspoon baking soda and salt over the surface of the dough and work into dough. Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands. Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball. Roll dough on floured board to about ½ inch thick. Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter. (these rise and grow so a biscuit cutter is a perfect size)
Place them on wax paper sprinkled with corn meal, taking care that they do not touch. Sprinkle corn meal over tops of muffins. Allow to rise in warm place, covered, for about 1-2 hours or until risen again. Preheat a frying pan with small amount of butter or little olive oil to keep from smoking. Using a low flame or heat setting, bake one side for 4-6 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
Squish down a bit with spatula and pan bake other side for another 4-6 minutes.
Cool and cut, then store in a plastic. Great toasted. Looks like store bought . . . taste even better! I use a couple of the rounds of dough to make an individual pizza. Also great fry bread. |
This recipe for SOUR DOUGH ENGLISH MUFFINS AND PIZZA DOUGH OR FRY BREAD is from