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English Muffins 3

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ENGLISH MUFFINS 3
 Categories: Breads, Breakfast
      Yield: 10 Muffins
 
MMMMM---------------------------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

MMMMM---------------------------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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