Side Pannel
English Muffins
Ingredients List
- -----------------------------------SPONGE-----------------------------------
- 1/4 c Warm Water (110oF)
- 1 pn Sugar
- 1 pk Active Dry Yeast
- 1 1/2 c Warm Milk (110oF)
- 2 tb Unsalted Butter, cut in
- -small pieces and softened
- 1 tb Honey
- 2 1/2 c All-Purpose Flour
Directions
DOUGH
1 1/4 ts Salt
2 1/4 c All-Purpose Flour
Cornmeal
Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm water
and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast
dissolves and bubbles. While yeast is dissolving, in buttered bowl combine
warm milk, butter and honey. Stir until butter is almost melted. Stir in 2
1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover
and let rise in warm place until doubled, about 30 minutes.
Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough
of remaining flour with a wooden spoon until dough forms a ball. Turn dough
out onto a well-floured surface. Knead until smooth and elastic, about 8-10
minutes, adding enough of remaining flour to keep dough from sticking.
Place dough in buttered bowl, turning once to butter surface.
Cover and let rise in a warm place until double, about 45 minutes. Punch
dough down. Divide dough in half. Sprinkle board generously with cornmeal.
Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll
half the dough at a time 1/2" thick. Cut with a floured biscuit cutter into
3" rounds. Repeat with remaining half of dough. Knead, reroll, and cut
dough scraps once, if desired. Arrange dough rounds on ungreased baking
sheets 2" apart.
Cover and let rise in a warm place until double, about 30 minutes. Heat a
lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some
of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each
side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes
until done in center. Cool on racks. Repeat cooking remaining muffins.
Split muffins in half crosswise with the tines of a fork.
1 1/4 ts Salt
2 1/4 c All-Purpose Flour
Cornmeal
Sponge: Butter a 4 quart mixing bowl. In a small bowl, combine warm water
and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast
dissolves and bubbles. While yeast is dissolving, in buttered bowl combine
warm milk, butter and honey. Stir until butter is almost melted. Stir in 2
1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover
and let rise in warm place until doubled, about 30 minutes.
Dough: Butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough
of remaining flour with a wooden spoon until dough forms a ball. Turn dough
out onto a well-floured surface. Knead until smooth and elastic, about 8-10
minutes, adding enough of remaining flour to keep dough from sticking.
Place dough in buttered bowl, turning once to butter surface.
Cover and let rise in a warm place until double, about 45 minutes. Punch
dough down. Divide dough in half. Sprinkle board generously with cornmeal.
Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll
half the dough at a time 1/2" thick. Cut with a floured biscuit cutter into
3" rounds. Repeat with remaining half of dough. Knead, reroll, and cut
dough scraps once, if desired. Arrange dough rounds on ungreased baking
sheets 2" apart.
Cover and let rise in a warm place until double, about 30 minutes. Heat a
lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some
of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each
side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes
until done in center. Cool on racks. Repeat cooking remaining muffins.
Split muffins in half crosswise with the tines of a fork.
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