Sourdough English Muffins
These are one of the things that we miss the most while on the field! So, of course, we tried to find a recipe that satisfied our craving!
Super simple directions, and the ingredients are easy to substitute. Both make this recipe a win for me. Plus, they taste amazing!!!
Dump the ingredients into your stand mixer or bread machine.
Allow ingredients to come together to a smooth dough. This shouldn't take more than five minutes.
Put the dough into a large bowl, and put it in the fridge overnight. The dough will almost double in size, so make sure your container is big enough. Cover your bowl with a damp towel so that the top of the dough doesn't dry out.
The next morning, or 8-10 hours later, roll out the dough to about 3/4 inch thick. Depending on the size you want your muffins, cut out your dough. Dip both sides in corn meal or flour. Let the muffins rise for 30 min to 1 hour.
Heat a cast iron pan or a skillet and put a little bit of oil on the pan, just to help with the browning. The muffins will rise as they cook. Once the one side is browned, flip the muffins. Once both sides are browned, check the inside, opening with a fork. If done, remove muffins from pan, and continue cooking all of the muffins.
Enjoy warm and with butter or maybe toasted with butter and jam.
Amber Wells
Papua New Guinea 🇵🇬
Yummy!
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