MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cornmeal English Muffins Categories: Muffins Yield: 1 Batch 75 g Dry polenta or cornmeal 425 ml Water; boiling 100 ml Yoghurt 25 ml Sunflower oil 50 ml Vinegar 2 ts Salt 1 pk Fast-action yeast 500 g Strong white flour; plus -extra Put the polenta in a bowl, stir in the boiling water and leave for 45 minutes. Add the yoghurt, oil, vinegar, salt, and yeast, and stir to combine evenly. Add the flour, mix to a soft dough and leave for 10 minutes. On a lightly oiled surface, give the dough three 10-second kneads at 10-minute intervals, then leave for 90 minutes to rise. On a floured surface, roll the dough to 2 cm thick, cut this into 10 cm-diameter discs (for large muffins) and leave to rise for 10 minutes. Heat the oven to 200°C (180°C fan-assisted)/400°F/gas mark 6. On the hob, heat a heavy-based frying pan or flat griddle until hot. Place a few dough rounds on it (don't overcrowd the griddle pan) and cook for about 4 minutes, until brown underneath and dry around the sides, then flip to brown the other side. Once each batch is browned on both sides, place on a tray in the oven for 8 to 10 minutes to set the crumb. Repeat with the remaining dough. Recipe by Dan Lepard's Recipe FROM: MMMMM