Open-Hearth Cinnamon-Raisin-Buttermilk English Muffins

Created 30 Oct 2012 16:53, Updated 06 Nov 2012 16:06

Open-Hearth Cinnamon-Raisin-Buttermilk English Muffins.

From A Passion for Baking, by Marcy Goldman

(Note: The recipe says yield is 12 to 16 muffins, but I got 30 smallish muffins. Also, I did not use raisins or cinnamon when I tried them the first time, and they were still super yummy.)

Open Hearth English Muffins
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2 c water
1/2 tsp rapid-rise yeast
2 c all purpose flour
1/2 cup whole wheat flour

All of starter
3/4 c warm water (100-110 F)
2 tsp rapid-rise yeast
3/4 c warm buttermilk
2 T honey
2 T sugar
1 T fresh lemon juice
2 c white whole wheat flour
2 1/2 tsp salt
1/4 tsp baking soda
1/4 c stoneground cornmeal
3 c all purpose or bread flour (approximate)
1 c raisins, plumped and dried
2 tsp ground cinnamon
extra cornmeal, for skillet

For Starter: in a medium bowl, stir together water and yeast. Let stand a couple of minutes. Stir in flours to make a thick batter. Cover and let stand 2 to 12 hours.

For Dough: place starter in a mixer bowl and briskly whisk in warm water, yeast, buttermilk, honey, sugar, lemon juice, whole wheat flour, salt, baking soda, cornmeal, and half of all-purpose flour. Add only enough flour to make a sticky dough and mix with paddle attachment on lowest speed of mixer 2 to 3 minutes.

Leave paddle attached and spray dough, which should appear as a thick batter, with nonstick cooking spray. Cover entire mixer and bowl with a large clear plastic bag; let stand 20 minutes. Stir down batter and then mix with paddle again 3 to 5 minutes, still allowing for a very soft, wet dough and only adding enough flour to make dough barely a mass. Cover again and let rise until almost doubled in bulk, 30 to 60 minutes.

Stir down dough and spoon it out of bowl onto a lightly floured work surface. Gently knead in raisins and cinnamon. Let dough rest 10 minutes.

Clear work surface of flour and sprinkle it with cornmeal. Pat dough out to 3/4-inch thickness. Cut into 3 1/2-inch rounds using a cookie cutter. Place on a baking sheet, cover loosely with plastic wrap, and let rise until almost doubled, about 30 to 45 minutes.

Heat a cast-iron skillet to medium hot. Sprinkle skillet surface with cornmeal. Gently arrange English muffins, a few at a time, to fit. Bake until bottoms are browned, about 5 to 8 minutes. Turn, reducing heat if muffins are browning too quickly, and bake until done. Cool well and split with tines of a fork.

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