Category: Breakfast
- 8 tablespoons Crème-Delish Culinary Powder
- 1 cup warm water (110 degrees F/45 degrees C)
- 2.5 tsp or 1 (.25 ounce) package active dry yeast
- 1/4 cup cornmeal, or more as needed
Crème-Delish Raisin English Muffins
Warm milk in a small saucepan and melt butter with it, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.
Mix together warm water and yeast with a pinch of sugar in a small bowl; let stand until creamy, about 10 minutes.
Combine milk mixture, yeast mixture and 3 cups flour in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume; about 1 hour.
Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle cornmeal on parchment paper on a baking sheet and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.
Heat a greased griddle over medium heat. (I like to cook bacon then use the fat on the cooking surface to cook these.)
Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired.