*Ishgardian (English) Muffin (Final Fantasy)

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by TheLoveAddicts

by TheLoveAddicts

                                    
                                              The Ultimate Final Fantasy XIV Cookbook
Ingredients 
- 2 1/2 Cups (390g) Bread Flour, Plus More As Needed 
- 1/2 Cup (75g) Whole Wheat Flour 
- 1 1/2 tsp Salt 
- 1 tsp Sugar 
- 1 tsp Active Dry Yeast 
- 3/4 Cup (180ml) Oat Milk 
- 1/2 Cup (125ml) Water 
- 1 Tbsp Butter
- Olive Oil, For Greasing
- All Purpose Flour, For Dusting
- Cornmeal 
Instructions
- In a large bowl, combine the bread flour, whole wheat flour, salt, sugar, and yeast. In a small bowl, combine the oat milk, water, and butter, and heat to melt the butter. Let them make your cool until it registers 100°F to 110°F on a kitchen thermometer. Pour the cold mixture into the flour mixture and combine until the dough just comes together. It should be a little sticky but manageable. If it is too sticky, add additional bread flour. 
- Form into a round dough. Brush a bowl with oil and place the dough in it. Brush the top of the dough with oil. Cover the bowl with plastic wrap and place in the refrigerator for at least 12 hours or up to 18 hours
- Dust work surface lightly with flour. Remove the dough from the refrigerator and transfer to the floured surface. Punch the dough down and lightly knead for one minute. Shape the dough into a ball. Cover it with a kitchen towel and let the dough rest for one hour.
- Spread cornmeal over a baking sheet and set aside. Roll out the dough to about half inch thick. Using a 3 inch round cookie cutter, cut out as many rounds as possible and transfer them to the prepared baking sheet. You should have 10 to 12 rounds 
- Cover the baking sheet with the kitchen towel and let the dough rise once more until the rounds have puffed up slightly, about one hour 
- Set a large nonstick pan over medium heat. Place 3 or 4 of the rounds in the pan, about 1 inch apart. Cover with a lid and cook until the bottoms of the muffins have turned golden brown, 5 to 6 minutes. Flip the muffins over and cook, uncovered, until the other side turns golden brown, 3 to 4 minutes. Remove the pan from the heat and let cool. Repeat with the remaining rounds. The muffins can be stored in an airtight container at room temperature for about five days.