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   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 outter 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   
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