Tuesday, November 23, 2010

Sourdough Raisin English Muffins

An absurdly easy recipe for sourdough English muffins. I changed the soak time, etc. to reflect already fed starter. The recipe does call for yeast in addition to the sourdough, but I don't see why you couldn't omit it-though it will take several more hours on the rises (in a cold kitchen). My starter is pretty strong, and I think it would have worked fine-something to try next time.

From, Creative Sourdough Cooking, Rose Cantrell, 1977

2 1/4 teaspoons dry yeast
2 cups warm water
1/2 cup fed, sourdough starter
2 cups AP flour
2 tablespoons melted shortening (i used butter)
2 tablespoons molasses
1 teaspoon salt
1/2 cup raisins (I used closer to 1 cup)
3-4 cups Additional AP flour
Cornmeal for dusting

Mix yeast in warm water until dissolved. Stir in starter. Add 2 cups AP flour, and mix well. Cover, and set aside until foaming-mine took 2 hours. For an unfed starter, book suggests leaving it overnight.

Mix in the shortening, molasses, and salt. Add raisins and flour, a cup at a time until you have a somewhat sticky dough that can be rolled into a ball. Place in a buttered bowl, turn to coat, and cover. let rise until doubled (about 2 hours). Punch dough down and divide in 2. Scatter a work surface with cornmeal, and pat out dough to 1/2 inch thick. Using a 3 inch cutter, cut out rounds. Place on a baking sheet lined with waxed paper and let rise again until doubled-about 1 hour.

Heat a griddle (I used a cast iron pan) and grease it very lightly. You want it hot, but not so hot that your muffins will burn. Just under medium works on my range, but you will need to adjust accordingly. Then, bake them-about ten minutes on each side. I also like to get the sides browned a bit at the end, but it isn't really needed. Cool on racks, then store in plastic bags in the fridge. Makes about 18 muffins (I got 13).

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