Sourdough English Muffins

1. 1

   In a large mixing bowl combine starter, sugar, salt, water, milk and butter.

2. 2

   Gradually beat in flour until a stiff dough forms.

3. 3

   Turn dough onto floured surface and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Knead in raisins. Shape dough into ball and place in greased bowl. Turn dough, greased-side up. Cover.

4. 4

   Let rise in warm place (80u00b0 to 85u00b0F) until dough has doubled in size, about 1 to 1 1/2 hours. Punch down dough. Sprinkle cornmeal on bread board.

5. 5

   Roll dough to 3/8-inch thickness. turn dough over to coat both sides with cornmeal.

6. 6

   Cut dough into 3-inch rounds. Roll trimming and cut again.

7. 7

   Preheat griddle on setting 5. Cook 6 to 8 muffins at a time 20 to 30 minutes, or until firm and golden brown. Turn every 10 minutes. Repeat with remaining rounds. Serve split and toasted. Yield: About 18 muffins.

* Per serving · 4 servings · Values may vary.

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