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English Muffins

I found this recipe online from a blogger of a blogger of a blogger. It is adapted from all of theirs.

1 pkg. yeast (Rapid Rise)
1/2 teaspoon sugar
1 c. boiling water
1/2 c. cold milk
2 1/3 cups bread flour
2/3 cup all-purpose flour
1 teaspoon salt

Using the quicker Rapid Rise yeast made this super easy the other morning.

Combine flours, yeast, sugar and salt in a bowl and stir.

Combine the hot water and cold milk to get, preferably, a lukewarm mixture that's about 105-115 degrees.

Add to dry mix and stir with a spoon until you achieve a gloopity-gloppity mess.

Flour your countertop and transfer sticky dough to it. Knead for 8 minutes adding flour as you need but cautious of not adding too much.

You will achieve a nice feeling, soft and pliable dough.

Set into a greased bowl and turn. Cover with wrap and a towel and set in a warm place to rise until double in bulk. (the Rapid Rise yeast does this in no time).

Dump dough out to the floured counter again and degas / deflate. Form / roll into a long log and slice into 9 pieces. (I may do 12 smaller ones next time.)

Roll each piece into a ball, toss in cornmeal and lay onto baking sheet. 8 fit on one sheet.

Cover the dough balls with another cookie sheet that serves as a weight so that they flatten out as they rise, for 20 minutes.

Preheat a cast-iron skillet or griddle to medium-low. Cook 4 at a time, about 10 minutes each side.

Cool, slice, toast, butter, eat, enjoy.

Comments: Send us comments about this recipe steve@pulpkitchen.com