*  Exported from  MasterCook  *
 
                             ENGLISH MUFFINS 3
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
                         -----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.
   
   Source: Victoria Magazine, January 1994
   Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
   On   19 DEC 1995 105905 -0700
  
 
 
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