SOURDOUGH ENGLISH MUFFINS RECIPE: HOW TO MAKE IT
This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat.
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight. , Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed. , Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes. , In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey.
Nutrition Facts : Calories 127 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
SOURDOUGH BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! —Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.
Nutrition Facts : Calories 120 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 157mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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