I have been making these for quite some time but never put them here on the blog! They are some of my family’s favorite weekend breakfast breads – “Egg McMuffins”
Recipe:
This has to be started the evening before because, even though it contains some yeast, it is a slower rise bread. It is also a nice touch to have the last rise on semolina or corn meal.
Ingredients:
2 tbsp sugar
2 cups warm water
1 tbsp active dry yeast
1 cup active sourdough starter (warmed a fed within the last24 hours)
7 cups flour (I use unbleached flour)
1/2 cup dry milk
1/4 cup coconut or olive oil
2 tsp salt
Mix all ingredients in a large bowl- I use my Kitchen Aide mixer with the dough hook to save my wrists. Mix until the dough is smooth, soft and elastic. I turn my dough out onto a floured countertop and hand kneed until it doesn’t take up more flour. It should not be sticky to the touch, but also don’t make it feel dry and cracking. Almost feels like a fresh play dough texture.
Place into a large glass bowl (no metal!) that has been lightly sprayed with oil. Cover with a plastic wrap and let sit overnight (up to 24 hours if chilled). This BULK RISE is quite dramatic with the sourdough and yeast combination.
Turn out onto a lightly floured countertop and kneed until smooth again. Roll out to 1/2” thick and cut with a large round cookie cutter, although I use a glass lid to get the size I want. It will expand slightly in diameter and you want a sharp edge to have it rise vertically more than horizontally. Place onto an oiled cookie sheet (I use silicone sheets instead of oil) with a light dusting of semolina or corn meal on the bottom. Cover with an oiled plastic wrap and let the FINAL RISE go for about 1 hour, depending on temperature. It is not a doubling in size because the bread will also rise while cooked. It just looks higher and a little puffy.
Heat a grill to 325F. Carefully transfer the rounds to the grill and cook for 9-10 minutes on each side. They can also be cooked on a frying pan on medium-low heat. the sides may feel a little soft but that is ok. They should reach 190F if you test with a thermometer.
They will last for 3-4 days sealed on the countertop and for several weeks if frozen. My family like them with eggs, cheese and ham “Egg McMuffin style or toasted with jam or honey. Or peanut butter. Always a favorite!
