English Muffins (SACO )

• servings: 10 -12
• total time: 14 minuets

Ingredients

** TOTAL**

(660 grams flour ) 5 1/2 cups

**MIX TOGETHER**

1 pkg active dry yeast, (instant)

6 Tbsp SACO Cultured Buttermilk Blend

1 Tbsp granulated sugar

½ tsp baking soda

1 ¼ tsp salt

¼ heaping tsp sour salt

240 grams. AP flour ( 2 cups )

**CUT IN**

3 Tbsp solid vegetable shortening

**BLEND IN**

2 cups very warm water (120°-130°F

**ADD REMAINING**

312 AP flour (2 1/2 to 3 1/2 cups all-purpose flour)

Corn meal for pans

Directions

1. In large mixing bowl thoroughly mix together instant yeast, Buttermilk Blend, sugar, baking soda, salt, + sour salt and 2 cups flour

2. Cut in shortening with pastry blender.

3. Gradually blend in warm water and beat on low speed until moistened.

4. Beat on medium speed for 2 minutes.

5. By hand and black spurtel, add enough remaining flour (2½ to 3½ cups) to make a moderately stiff dough.

6 Cover and let rise until double (about 1 hour).

7 Turn dough out onto well-floured surface and knead 3 or 4 times. Let rest 5 minutes.

8 Lightly roll out 3/4 inch thick.

9. Cut into rounds with floured largest cookie cutter.

10. Carefully place on cookie sheet that is lightly covered with cornmeal. Cover and let rise 30 minutes

11. Heat griddle over medium heat (electric griddle 300 F). Sprinkle with cornmeal

12 Carefully transfer muffins to griddle. Cook 10 minutes

13. Turn, cook additional 10 minutes. (INTERNAL TEMP 194 F)

14. To serve, split horizontally with fork.

15.. Toast and serve with butter and jam.