MMMMM----- Meal-Master Recipe

      Title: Sour Dough English Muffins
 Categories: Sourdough
      Yield: 4

      1 c  Starter
      2 tb Honey
      2 c  Reconstituted powdered
           Skimmed milk (or whole
           Milk)
      4 c  Unbleached white flour
           The Next Morning:
      1    Scant teaspoon baking soda
      2 ts Sea salt
      1    2 C unbleached white flour
           Cornmeal for sprinkling

  The Night Before: 
  
  Mix starter, honey and milk in mixing bowl until smooth. Add 4 C 
  flour, 2 C at a time, and mix in. There's no need for gluten 
  development now, so do not whip-just get all the flour thoroughly 
  wet. Cover with clean towel and leave at room temperature in a 
  draft free place. 
  
  The Next Morning: Stir down mixture (it will have risen 
  considerably). If it has risen too high and fallen, no problem, 
  just stir down the rest of the way. Sprinkle a scant teaspoon 
  baking soda and 2 teaspoons sea salt over the surface of the 
  dough and work in. Flour your board with 1 C flour or more (up to 
  2 C), until dough is medium stiff - enough to roll out. Once you 
  have enough flour in (I go by feel-never too dry and always 
  moist) and the dough longer sticks to your hands, give it a 5 
  minute kneading. Get 2 baking sheets or jelly roll pans and line 
  with waxed paper-sprinkle corn meal over both. Flour board again 
  and lightly roll dough to about 1/2 inch thick. Take a 3 inch 
  round cutter ( a bit larger diameter, different shapes, OK) and 
  cut as many rounds as you can-rolling the left over and cutting 
  more until the dough is all used up. Try to keep them very 
  uniform in thickness and diameter. As you cut each round, place 
  on cornmealed wax paper-don't allow raw muffins to touch--they 
  will stick. When all rounds are cut, sprinkle corn meal over tops 
  of muffins. Allow to rise in warm place, covered, for about an 
  hour or until risen again. 
  
  This Was The FUN Part! Preheat a griddle (I used a non stick 
  T-Fal 12 inch griddle pan) with a TINY bit of butter, until 
  butter sizzles. 
  
  Ed here: I used a non-stick skillet and eliminated the butter. 
  The skillet is ready when a drop of water sizzles and dances 
  across the bottom of the skillet. 
  
  Recipe again: Use a low flame or heat setting so inside pan bakes 
  and outside does not burn. Pan bake one side for about 4 minutes 
  and turn. 
  
  Ed here: I covered the pan with a lid for the 4 minutes to help 
  the insides cook through. 
  
  Recipe again: Squish down a bit with spatula and pan bake other 
  side for about 4 minutes. Turn only once so be sure the one side 
  is cooked before turning. 
  
  Ed here: I didn't squish them at all, I just let them settle 
  through their own weight. They came out much lighter than the 
  first time when I followed the recipe to the letter. 
  
  Jo-Ann's comment from the original message: They look like store 
  bought, and taste supreme! Enjoy and have fun. Jo-Ann 
  
  (Recipe from: Bake Your Own Bread & Be Healthier-Stan & Floss 
  Dworkin) The Night Before: 
  
  From: "Ed B." <humangay@cts.Com> Date: Tuesday, July 17, 2001 
  12:32 Pm MM by H Peagram

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

MMMMM