July 2, 2008

English Muffins

Since it's too hot to bake, I need to get my bread fix in other ways. These were surprisingly easy to make. I have wanted to make them for a long time, but I thought they would be too hard. I was wrong. I will be making these a lot from here on out. My kids loved them, and so did I.
1/2 c Yogurt
1 c warm water
1T yeast (I used regular active dry yeast)
2 c whole wheat flour.
Mix these together and leave to rise until doubled, or overnight.
The longer you leave them, the more sour flavor will develop. I used cold water and left mine overnight, I didn't think they were at all sour.
Add to this mixture:
1 t. salt
1/2 t. baking soda
1/3/4 cup whole wheat flour.
Knead for twice as long as you would usually knead bread dough for. The dough should be sticky.
Let rise until doubled.
Roll out on a lightly floured surface to 1/2" thick. Cut into rounds.
Dust both sides with cornmeal. Let rise until double. If you let the dough sit overnight it might take up to 2 hours.*
Cook on a 400 degree griddle for 5-8 minutes per side.
*This is where I messed up. I put them on the hot griddle as soon as I rolled them out. I realized my mistake about a minute later and pulled them off to rise for a little bit. Even though I can't follow directions they still turned out great.
These are easier than making bread. They take a little planning, but not much actual time. Next time I will try using warmer water to see if I can create more of a sour flavor.