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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 cups - Bread Flour, loosely packed
  • 1 packages - Active Dry Yeast, 8.75 gram pkg
  • 1 tablespoons - Salt
  • 1 tablespoons - Sugar
  • 2 1/4 cups - Whole Milk
  • 2 tablespoons - Olive Oil, plus more for pan
  • 2 tablespoons - Cornmeal
  • Directions:

    1. In a large bowl, stir together flour, yeast, salt and sugar.

    2. In a small saucepan, heat milk until warm. Stir in oil or butter.

    3. While stirring, slowly pour warm milk into flour mixture until just incorporated. Using your hands, work dough until ingredients are well combined and just starting to form a ball. (Dough will be slightly sticky.) Cover bowl with a towel, set in a warm place and let dough rest until it has risen by half, 45-60 minutes.

    4. Turn dough out onto a lightly floured surface. Divide into 10 equal-size pieces. Flour your hands, then roll each portion gently between your palms to form a rough ball. Transfer balls to a parchment-paper-lined baking sheet. Press down with your palm to flatten each dough ball into a ½- to ¾-inch-thick round. Sprinkle both sides of dough lightly with cornmeal. Cover sheet, set in a warm place and let rest until risen again by half, 1 hour.

    5. Preheat oven to 400 degrees. Lightly grease a cast-iron skillet or griddle and set over low heat. When hot, place 3 muffins on griddle and cook until both sides are golden brown, about 8 minutes per side. Repeat with remaining muffins. When all muffins have been cooked, return to baking sheet and place in oven for 5 minutes.

    Brief Description

    Homemade version of the classic; great with eggs benedict

    Main Ingredient:

    Flour

    Category:  Yeast breads

    Cuisine:  American

    Prep Time: 1 hour(s)

    Notes

    Eat within 2 days or freeze. Muffins will keep about a month in the freezer.

    Source

    WSJ Off Duty, 5/11/2013, adapted from Elizabeth David's "English Bread and Yeast Cookery"

    Posted By:

    wsjrecipes

    Posted On:

    May 17, 2013

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