Sourdough English Muffins

• 1 cup sourdough starter
• 1/4 cup sugar
• 1 tsp. salt
• 3/4 cup warm warm water (110~ to 115~F)
• 1/2 cup warm milk (110~ to 115~F)
• 2 Tbsp. butter or margarine, softened
• 4 1/2 to 5 cups all purpose flour
• 1/2 cup raisins (optional)
• 3 to 4 Tbsp. cornmeal

1. In a large mixing bowl combine starter, sugar, salt, water, milk and butter.
2. Gradually beat in flour until a stiff dough forms.
3. Turn dough onto floured surface and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Knead in raisins. Shape dough into ball and place in greased bowl. Turn dough, greased-side up. Cover.
4. Let rise in warm place (80u0b0 to 85u0b0F) until dough has doubled in size, about 1 to 1 1/2 hours. Punch down dough. Sprinkle cornmeal on bread board.
5. Roll dough to 3/8-inch thickness. turn dough over to coat both sides with cornmeal.
6. Cut dough into 3-inch rounds. Roll trimming and cut again.
7. Preheat griddle on setting 5. Cook 6 to 8 muffins at a time 20 to 30 minutes, or until firm and golden brown. Turn every 10 minutes. Repeat with remaining rounds. Serve split and toasted. Yield: About 18 muffins.

sourdough starter, sugar, salt, warm warm water, warm milk, butter, flour, raisins, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=146978 (may not work)