MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: English Muffins Categories: Muffins Yield: 8 Muffins MMMMM--------------------------STARTER------------------------------- 1 c Flour 1 ts Active dry yeast 1/2 c Water MMMMM---------------------------DOUGH-------------------------------- 3 c Flour 1 c Milk 1 ts Active dry yeast; or - remainder packet 1 ts Salt 2 tb Sugar 2 tb Butter or oil Prepare Starter: Mix in a bowl. Allow to rest for up to 24 hours. Prepare Dough: Mix wet ingredients and seasoning with starter. Add flour, mix. Knead; i like to punch down. Allow to rest in fridge 24 hours to 1 week Muffins: I prefer large muffins in order to capture meal-sized quantities of meat, egg, and/or other fare. For me, that means 4-1/2" baking rings are about right. This recipe produces about 1100 g of dough. For an even 8 muffins, use 137.5 g of dough each. For 7, use 157 g. 157 g would be chonky at 4-1/2". Form balls of dough, 137.5 g each. On a flat, clean surface, sprinkle some corn meal. Lay rings, place dough ball. Knead balls until they fill rings. Sprinkle more corn meal atop each muffin. Rest until dough reaches room temperature and rises slightly. Can cook via skillet or oven, ~10 minutes per side. Baking: ~350°F Stovetop: Low-medium heat Poke with fork around circumference to perforate (allows for maximal nooks and crannies; don't cut with a knife. If baking, be sure to press after flipping to assure proper shape. I typically bake, as I prefer a softer outer shell. I also often make the dough balls, wrap in parchment paper, place in zip lock bag, and refrigerate until I'm ready to cook. The older dough balls taste better. Recipe FROM: MMMMM