English Muffins

This recipe, adapted from the Urban Vegan, tasted good, but didn't seem to have any "nooks and crannies" associated with English muffins. But it's worth continued experimentation.

For the starter:
3/4 cup whole wheat flour
3/4 cup white flour
3/4 cup water
1 teaspoon yeast

In a medium bowl, mix and let sit overnight at room temperature--up to 12 hours.

For the dough:
2 tablespoons Earth Balance butter
3/4 cup soy milk
1/4 cup water
3/4 cup whole wheat flour
3/4 cup white flour
1 teaspoon yeast
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder

Heat the soy milk, water and Earth Balance just until butter is melted (warm, not hot). In a mixing large bowl, mix the starter dough, soy milk mixture and the remaining ingredients until very smooth--about 5 minutes in a stand mixer. Cover and let rise about 90 minutes. Using a 1/4-cup measure, drop onto dry medium-hot skillet. Cook about 4 minutes, flip, cook about another 2 minutes.

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