1/2 C Milk
1 T Sugar
1 1/2 t yeast
1/2 C Warm water
2 T Melted shortening
1/4 C Sourdough starter
2 1/2 C Bread flour
1/2 t Salt
In a saucepan, scald the milk, remove from heat and stir in the sugar. In a separate bowl, combine water and yeast and let sit for several minutes until creamy. Once the milk has cooled, pour into another bowl (I used my electric mixer) and use the same saucepan to melt the shortening. Once your yeast has dissolved, add it to the milk/sugar, add the melted shortening, sourdough starter, and half the flour and mix until smooth. Slowly add in the salt and rest of the flour until you get a soft (but not sticky and unmanageable dough). I turned my mixer up to a higher speed and let it beat the dough for a few minutes. If the dough pulls away from the sides of the bowl and forms a ball which sticks to itself instead of the bowl, you've got enough flour. But keep your dough soft, it will make for better air pockets in your finished product! Place the dough in a greased bowl, cover, and let rise until doubled. Once the dough has risen, place dough on a floured surface and roll out to 1/2 inch thick. Use a cookie cutter, biscuit cutter, or rim of a glass to cut out the english muffins. Place muffins on a sheet of wax paper sprinkled with corn meal. I got 10 out of my batch of dough. Next time, I will roll them out a little thinner so they have more room to rise.
The things I'm going to do a little differently next time (maybe you can try them too?) are:
- add a little extra yeast. mine didn't get too big of air pockets. I wanted a lot more.
- roll out the dough a little thinner so they have more room to expand. I let mine get pretty big and they were almost too tall because of how thick they were to begin with.
- I might add more sourdough starter next time. I'd like more of that flavor.