3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
2 tablespoons butter
1 packet or 1 tablespoon active dry yeast
1 1/2 cups sourdough starter
4 to 5 cups all-purpose flour
Cornmeal, as needed
In a 5- or 6-inch Dutch oven, heat the milk, sugar, salt and butter until butter melts; cool slightly. Pour 1/4 cup warm water (110 F) into a large bowl. Sprinkle the yeast over water and stir until dissolved. Let stand for 5 minutes. Add warm milk mixture, the sourdough starter and 2 1/2 cups of the flour; mix until smooth. Stir in enough flour to make a stiff dough. Turn dough out on a lightly floured board and knead for 2 minutes or until dough can be formed into a ball.
Clean and grease bowl, place dough inside and turn to grease top. Cover and let stand in a warm place for 1 hour or until doubled in size. Punch down dough to remove air and divide dough in half. Roll out half of dough on a lightly floured board to 1/2-inch thickness. Cut dough with a floured, 3-inch-round cookie cutter.
Sprinkle an ungreased baking sheet with the cornmeal. Place muffins, 2 inches apart, on baking sheet. Repeat with remaining dough. Cover and let rise in a warm place for 30 minutes or until doubled in size.
Invert Dutch-oven lid on a lid stand. Heat with 14 or 16 pieces of charcoal. Alternatively, use a cast-iron griddle. With a metal spatula, place a muffin, cornmeal-side down, on greased lid. Cook muffins over medium heat for about 8 to 10 minutes per side, until golden-brown. Serve warm with butter or jam.
— Recipe courtesy of Ron Clanton, founder of Rogue Dutch Oven Cookers.
Campfire English Muffins
3/4 cup milk