Cornmeal English Muffins – Country Living

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Servings: 20 Difficulty: Advanced
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British-style hearty and homemade bread that brings home-style flavor to your table
Cornmeal English Muffins - Country Living recipe image

This British bread features Milk 3 1/2 To 4 C unsifted bread flour, Butter 2 teaspoon Salt, Warm water (105′ to 115’F) 1 Large egg, Active dry yeast 1 c Yellow cornmeal, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cornmeal English Muffins - Country Living recipe image
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Cornmeal English Muffins – Country Living

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 20 Calories: 166.2

Description

This British bread features Milk 3 1/2 To 4 C unsifted bread flour, Butter 2 teaspoon Salt, Warm water (105' to 115'F) 1 Large egg, Active dry yeast 1 c Yellow cornmeal, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. In small saucepan,
  2. heat milk until bubbles appear around side of pan-
  3. remove from
  4. heat and
  5. add butter.
  6. Set aside to allow butter to melt and mixture to cool to warm (about 105' to 115'F).
  7. In small bowl, combine water, yeast, and sugar; stir to dissolve yeast.
  8. Let stand until foamy-about 5 minutes.
  9. In large bowl, preferably of heavy-duty electric mixer,
  10. combine 2 C flour and the salt;
  11. make a well in center of flour mixture.
  12. Add the milk mixture, yeast mixture, and the egg.
  13. With wooden spoon or dough hook of mixer, beat until smooth batter forms.
  14. Add 1 1/2C flour and the cornmeal to batter and beat until soft dough forms.
  15. Continue beating until dough pulls away from side of bowl.
  16. Turn dough out onto floured surface.
  17. Knead dough, adding as much of remaining 1/2 C flour as necessary to prevent stickiness, until smooth and elastic-about 6 minutes.
  18. Wash, dry, and oil mixing bowl; place dough in oiled bowl, turning to bring oiled side up.
  19. Cover with clean cloth and
  20. let dough rise in warm
  21. place , away from drafts, until double in size-about 1 hour.
  22. On floured surface, roll dough out to a rectangle about 1/4 inch thick.
  23. With 3-inch-round cookie cutter, cut out dough to make muffins.
  24. Reroll trimmings and cut out more muffins.
  25. Cover muffins with clean cloth and let rest 20 minutes.
  26. Lightly oil a heavy skillet and heat over medium heat.
  27. In batches,
  28. place muffins in skillet and
  29. cook about 3 minutes or until bottoms are browned and muffins puff up; turn over and
  30. cook other side 2 to 3 minutes or until muffins are cooked through and browned on other side.
  31. Serve warm.
  32. Country Living/Jan/94 Scanned & fixed by DP and GG

Nutrition Facts

Servings 20

Amount Per Serving
Calories 166.2kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 4.5g23%
Cholesterol 17.6mg6%
Sodium 210.6mg9%
Total Carbohydrate 20.2g7%
Dietary Fiber 1.5g6%
Sugars 4.2g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 105, 115f, active, bread, british, butter, cornmeal, country, dry, egg, english, flour, large, living, milk, muffins, salt, sugar, teaspoon, title
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