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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: English Muffins   
    Categories: None   
         Yield: 8 Muffins   
      
       7/8 c  Vegan buttermilk; warm -OR-   
       7/8 c  Plant milk; warm, plus:   
         1 tb Vinegar   
         2 tb Vegan butter; melted   
         1 ts Active dry yeast   
         1 tb Sugar   
     2 1/4 c  Bread flour   
     1 1/2 tb Vegan sour cream or   
              - substitute silken tofu or   
              - vegan plain yogurt   
         1 ts Salt   
       1/2 c  Semolina flour; for dusting   
         2 tb Vegetable oil   
      
     Add the bread flour, vegan buttermilk, sour cream, and salt. Stir   
     everything together with your hands or a wooden spoon until all the   
     flour is wet. It will be a very sticky dough.   
      
     Remove the dough and place it onto a lightly floured surface. Knead   
     the dough extensively, using a dough scraper as necessary to keep it   
     from sticking. Avoid dusting with additional flour.   
      
     After about 15 to 20 minutes of constant kneading, your dough will   
     begin to form into a messy ball that isn't nearly as sticky as when   
     you started. Place the dough ball into a lightly greased bowl. Cover   
     it with a lid and allow the dough to rise (or "proof") until it has   
     doubled in size (approximately 1 hour).   
      
     Punch the dough to release the gasses. Knead the dough for about a   
     minute to shape it into a ball again. Divide the dough into 8 equal   
     pieces--use a scale to be precise.   
      
     Roll each piece into a ball about the size of a tennis ball. Press   
     each ball onto a plate of semolina flour. Flip it over and repeat, so   
     that each side (the top and the bottom--not the sides) is lightly   
     covered with semolina flour.   
      
     Allow the balls to proof for at least one more hour. They will not   
     have doubled in size, but they will be a bit larger. At this point,   
     preheat the oven to 450?F.   
      
     On a large non-stick or cast iron pan, add a little vegetable oil   
     over low heat. Take each piece of dough and once more, lightly dust   
     the top and bottom with additional semolina flour before placing them   
     on the hot pan, pressing the tops gently. Cook each side for   
     approximately 5 minutes, making sure to keep the heat low enough that   
     they don't burn.   
      
     Place the English muffins in the oven for another 25 minutes, until   
     they are fully cooked inside.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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