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Dan Lepard's cornmeal English muffins

75g dry polenta or cornmeal

425ml boiling water

100ml yoghurt

25ml sunflower oil

50ml vinegar

2 tsp salt

1 sachet fast-action yeast

500g strong white flour, plus extra

Put the polenta in a bowl, stir in the boiling water and leave for 45 minutes.

Add the yoghurt, oil, vinegar, salt and yeast, and stir to combine evenly. Add

the flour, mix to a soft dough and leave for 10 minutes. On a lightly oiled

surface, give the dough three 10-second kneads at 10-minute intervals, then

leave for 90 minutes to rise.

On a floured surface, roll the dough to 2cm thick, cut this into 10cm-diameter

discs (for large muffins) and leave to rise for 10 minutes. Heat the oven to

200C (180C fan-assisted)/400F/gas mark 6. On the hob, heat a heavy-based frying

pan or flat griddle until hot. Place a few dough rounds on it (don't overcrowd

the griddle pan) and cook for about four minutes, until brown underneath and

dry around the sides, then flip to brown the other side.

Once each batch is browned on both sides, place on a tray in the oven for

eight-10 minutes to set the crumb. Repeat with the remaining dough.