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La Belle Cuisine
Sourdough English Muffins
Bon Appetit October 1980
Bon Appetit - One Year Subscription
package dry yeast
1/2 cup lukewarm water (90 to
105 degrees F.)
Basic Sourdough Starter,
1/3 cup instant nonfat dry milk
2 1/2 teaspoons sugar
3/4 teaspoon salt
3/4 cup lukewarm water (90 to
105 degrees F.)
3 to 3 3/4 cups all-purpose flour
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
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 degrees 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. Makes 1 dozen muffins.
Featured Archive Recipes:
English Muffins, Gigi's
Iggy's Bakery's Sourdough Starter
and Francese Bread
Sourdough Starter and Sourdough
Sourdough Whole Wheat Bread
Index - Bread Recipe Archives
Index - Breakfast Recipe Archives
Yummy Muffin Recipes!
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