Sourdough english muffins

 
                         SOURDOUGH ENGLISH MUFFINS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast
      1/2   c            Lukewarm water (90 F to 105
                         -F)
      1/2   c            Basic sourdough starter,
                         -room temperature
      1/3   c            Instant nonfat dry milk
    2 1/2   ts           Sugar
      3/4   ts           Salt
      3/4   c            Lukewarm water (90 F to 105
                         -F)
    3                    To 3 1/2 cups all-purpose
                         -flour
 
   Makes 1 dozen muffins
   
   Cornmeal
   
   Grease large bowl and set aside.  Dissolve yeast in
   1/2 cup lukewarm water in another large  bowl and let
   stand 5 minutes to proof. Add starter, dry milk, sugar
   and salt and blend well. Mix in remaining water. Add 3
   cups flour and beat until smooth. Turn dough out onto
   lightly floured surface and knead until smooth and
   elastic, adding remaining 3/4 cup flour as necessary.
   Transfer dough to greased bowl, turning to coat all
   surfaces. Cover with plastic and let stand in warm
   draft-free area until doubled, 1 to 1 1/2 hours.
   
   Sprinkle work surface and baking sheet with cornmeal.
   Punch dough down and turn out onto surface.  Roll to
   thickness of about 1/2 inch. Cut into rounds using
   3-inch cutter.  Place rounds cornmeal side up on
   baking sheet. Cover and let stand in warm draft-free
   area until almost doubled, about 1 hour.
   
   Preheat griddle to 275 F; grease lightly.  Cook
   muffins on both sides until lightly browned, turning
   once, about 10 minutes per side. Transfer to wire rack
   and let cool.  Store in airtight plastic bags. Split
   and toast just before serving.
   
   Bon Appetite
  
 
 
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