English Muffins by psycnrs1

[BakerAunt]

English Muffins
Submitted by psycnrs1 on May 22, 2006 at 12:44 pm

Yield: 7-8 large muffins (I make 3" muffins and

1 pkg. dry yeast
1/2 c. warm water
1/2 c. yogurt (I used goat milk yogurt)
1/2 c. boiling water
3 or more cups whole wheat flour (I used fresh milled white Lakin variety white wheat)
3/4 t. salt
1/2 t. baking soda
cornmeal for dusting

1. Dissolve yeast in warm water.
2. In large bowl, mix together the yogurt and boiling water. Cool to lukewarm.

3. Stir in the yeast, then 2 cups whole wheat flour, and cover the bowl with a towel. Let this sit in a warm place until doubled in bulk.

4. After the dough has doubled in bulk (about 60 minutes), mix in the remaining flour, along with the salt and baking soda. Knead vigorously, adding more flour as needed until you have pliable but slightly sticky dough.

5. Return the dough to the bowl, cover, and let rise a second time. This takes 30 minutes or more. Punch down and turn onto a floured surface. Roll it into 1/2" thickness. Cut into 4" circles (I did 3").

6. Dust both sides of the muffins with cornmeal (not necessary and can be omitted) and place on cookie sheets to rise until double in bulk, about 45 minutes to 1 hour.

7. Cook in a medium hot (350? F.) electric skillet or on a griddle for 20 minutes, turning every 5 minutes. A heavy iron griddle over a medium high burner will also work.

8. To serve, split muffins horizontally with tines of fork and toast

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