MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Muffins
Categories: None
Yield: 8 Muffins

7/8 c Vegan buttermilk; warm -OR-
7/8 c Plant milk; warm, plus:
1 tb Vinegar
2 tb Vegan butter; melted
1 ts Active dry yeast
1 tb Sugar
2 1/4 c Bread flour
1 1/2 tb Vegan sour cream or
- substitute silken tofu or
- vegan plain yogurt
1 ts Salt
1/2 c Semolina flour; for dusting
2 tb Vegetable oil

Add the bread flour, vegan buttermilk, sour cream, and salt. Stir
everything together with your hands or a wooden spoon until all the
flour is wet. It will be a very sticky dough.

Remove the dough and place it onto a lightly floured surface. Knead
the dough extensively, using a dough scraper as necessary to keep it
from sticking. Avoid dusting with additional flour.

After about 15 to 20 minutes of constant kneading, your dough will
begin to form into a messy ball that isn't nearly as sticky as when
you started. Place the dough ball into a lightly greased bowl. Cover
it with a lid and allow the dough to rise (or "proof") until it has
doubled in size (approximately 1 hour).

Punch the dough to release the gasses. Knead the dough for about a
minute to shape it into a ball again. Divide the dough into 8 equal
pieces--use a scale to be precise.

Roll each piece into a ball about the size of a tennis ball. Press
each ball onto a plate of semolina flour. Flip it over and repeat, so
that each side (the top and the bottom--not the sides) is lightly
covered with semolina flour.

Allow the balls to proof for at least one more hour. They will not
have doubled in size, but they will be a bit larger. At this point,
preheat the oven to 450?F.

On a large non-stick or cast iron pan, add a little vegetable oil
over low heat. Take each piece of dough and once more, lightly dust
the top and bottom with additional semolina flour before placing them
on the hot pan, pressing the tops gently. Cook each side for
approximately 5 minutes, making sure to keep the heat low enough that
they don't burn.

Place the English muffins in the oven for another 25 minutes, until
they are fully cooked inside.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/english-muffins/>

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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: <gopher://yuusyaas.com/0/content/english-muffins.txt>

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