Sourdough English Muffins
Makes 14-16 muffins
Recipe from Red Star Yeast—adpated for bread maker
1/2 cup water
2 tablespoons vegetable oil
1 cup sourdough starter, at room temperature
3 cups bread flour, divided
1 tablespoon sugar
2 ¼ tsp. (1 packet) active dry yeast
1 teaspoon salt Cornmeal for sprinkling
Put all in ingredients except for cornmeal in bread machine starting with liquids. Set on dough setting.
When done, punch down the dough and turn it out onto a surface sprinkled with cornmeal. Roll the dough to ¼ inch thickness. Turn the dough to coat the top side with cornmeal. Use a round cookie cutter to cut out the muffins. Place on a cookie sheet lined with parchment.
Cover the muffins and let them rice until indentation remains after touching—about 1 hour.
Preheat an electric griddle or skillet to 300(or medium low on the cook top) and grease well. Bake the muffins for 10 minutes on each side, until the sides are deep golden brown. Cool on a wire rack.
To serve, split with a fork and toast.