Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 cup Water 100 degrees F
- 1 package Active dry yeast
- 1 teaspoon Sugar
- 2 1/2 cups All purpose flour
- 1 cup Bread flour
- 1 tablespoon Salt
- 3/4 cup Milk 100 degrees F
- 2 teaspoon Cornmeal
Preparation
Make the dough: Preheat oven to 250?F.Combine the water,yeast,and sugar in a small bowl and let stand until bubbly-- about 8 minutes.Combine the flours and salt in a large ovenproof bowl and warm in the oven for 5 minutes. Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade.With the motor running,add the milk in a steady stream.Process until the dough is smooth and rides the blade. If needed,add more water,1 teaspoon at a time,until dough is smooth and supple.Place the dough in a large,oiled bowl,turning to coat all sides.Cover with a clean,damp kitchen towel and let rise in a warm,draft-free place until it doubles in volume--about 1 hour.Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes. Cover with a damp towel and let rest for 30 minutes.
Shape the muffins:Sprinkle a baking sheet with cornmeal and set aside. Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal. Cover with a damp towel and let rest for 30 minutes.
Cook the muffins:Lightly oil a cast-iron skillet and heat over low heat. Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 15 minutes per side. Repeat with remaining 4 muffins. Store in an airtight container for 3 days, or freeze for up to 1 month. Serve toasted.
