Sunday, October 4, 2009

Homemade English Muffins

We love breakfast at our house and this is one of our favorites.  Thanks Jeanene for the recipe.

6 c. flour
2 T. instant yeast
1 T. salt
1/2 c. dry milk
1 T. sugar
2 c. warm water
1/2 c. oil
1 c. sourdough starter (recipe below to make your own)

* In large bowl mix flour, yeast, salt, dry milk and sugar.  Add all at once, warm water, oil and starter.  Mix well and let rest 10 mins.  Roll out on well floured surface to 1/2 inch thick.  Cut into circles.  Heat electric fry pan to 350 degrees and sprinkle cornmeal on bottom.  Place muffins in pan and cover with lid.  Bake on each side 7 mins and then remove to wire cooling rack.  Makes about 2 1/2 dzn.  This recipe also works great when cut in half.  They also freeze well.

Sourdough Starter

2 c. flour
2 c. warm water
1 pck. or 1 1/2 T. dry yeast

* Mix ingredients in glass bowl with wooden spoon (no metal spoons or bowls).  Keep in warm place overnight (kitchen counter works great).  Next morning you can save some for next time by putting 1 c. in glass bowl, covering and putting it in the refrigerator.  The remaining batter can be used immediately for pancakes, muffins, breads, etc.

* A note on activating the remaining starter.  To activate it, add warm milk or water.  More flour than liquid.  Aprox. 1 c. liquid to 1 1/2 c. flour.  Stir well and wait till bubbly.
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