Bread Machine Sourdough English Muffins
Full of nooks and crannies, these homemade English muffins will turn any morning into a special day.
Yield 14 - 16 English muffins
Ingredients
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1 cup Sourdough Starter
- 3 cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
Instructions
- Have water and oil at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.
- On clean surface dusted with cornmeal, roll dough to 1/4-inch thickness. Cut into 14 to 16 circles (3 to 4 inches in diameter). Turn to coat topside with cornmeal. Place on greased cookie sheet. Cover; let rise until indentation remains after touching.
- Preheat griddle to 325°F.
- Carefully place muffins on preheated electric griddle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack. To serve, split and toast.
Notes
Get Traditional Bread Making Method here.
Photo by Jen Schall
