"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Monday, September 2, 2013

chile and cheddar sourdough english muffins

"Do you know the muffin man, the muffin man, the muffin man...?"

Yield: 12 muffins
200 calories per muffin
Active time: 60 minutes
Total time: Overnight proof required, about 27 hours

2 tablespoons sugar
1 cup lukewarm warm water
2 teaspoons yeast
1/2 cup sourdough starter, unfed
3½ cups all-purpose flour
1/4 cup nonfat dry milk
2 tablespoons vegetable
2 teaspoons salt
1/2 teaspoon chile powder
1/2 teaspoon red cayene pepper
1 can (120 g) green chiles
1/2 cup Mexican blend cheese
semolina, for coating

1. Combine all of the ingredients, except the semolina, in your stand mixer bowl.

2. Knead, on a speed of 2, until a smooth, cohesive dough forms, about 5 minutes

3. Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap and place in the fridge for at least 24 hours.

4.  Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.

5. Shape each piece into a round ball and place onto a parchment or silpat lined baking sheet that’s been dusted with semolina.  Sprinkle each round with additional semolina.

6. Lightly flatten each round with the bottom of a glass, cover with plastic wrap, and let them rise until light and puffy, about 2 hours.

7. With about 15 minutes left in the final roof, preheat your griddle to 350 degrees.

8. Gently transfer about 6 rounds to the electric griddle and cook for about 10 to 12 minutes on each side, until a deep golden brown. (The edges may feel a bit soft.)

9. Remove the muffins from the griddle and let cool on a rack.

10. Repeat with the remaining muffins.

Original recipe found here.

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