Monticello Muffins
4 cups of flour
1 1/2 packets of yeast
1 1/2 cups water
cast iron griddle
Mix flour, yeast, and water. Dough will be very sticky. Coat your hands in flour before kneading the dough. While kneading, continue to add small amounts of flour to the dough until the stickiness disappears and the dough becomes more solid. You may find you add as much as 1/2 cup more flour during this process.
Put the dough in a large bowl, cover with a towel, and leave in a warm place overnight. The dough should more than double by morning. The underside of the dough may be a bit sticky -- if so, knead it a bit more. Using your hands, shape the muffins into small golf-ball sized balls. Set the muffins aside, cover with a towel, and let rise for an hour.
Preheat ungreased griddle over medium heat. Add shaped muffins to griddle and cook for about five minutes on each side.
The muffins will look like biscuits on the outside and English muffins on the inside. Serve immediately. Makes two dozen small muffins.(I wound up with more like 3 dozen)
they turn soft when nuked, but reheat well and are yummy with some peanut butter or honey on them.. kinda plain, but work well as a small bread substitute and should travel well for work lunches, etc.. I may try making them a bit larger around and flatter on top next time..
The initial rise takes about 8 hours, so they would be a good thing to whip together in 5 minutes before work, then shape, rise and cook when you get home in the evening... Bill thought they were bland, but I liked them, and I could see if serving them for company adding some spice or sugar to the dough.
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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monticello muffins (biscuits)
