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On occasion, I set my automatic bread machine on the "dough cycle", whip up a loaf's worth of bread dough, and use the dough to bake my own muffins. In order to get the "nooks and crannies", two things must be true: 1) the dough must have developed enough gluten to hold the large bubbles together. This requires a double or triple kneading time or the addition of additional protein or gluten like "Vital Wheat Gluten." 2) the mechanism that causes the bubbles (yeasts, perhaps aided by baking powder) must be concentrated enough -or allowed to rise long enough- to produce strong bubbles over the short baking time experienced by the muffins (5-10 min.). I double-knead (2x the "dough cycle" in an automatic machine) a normal bread dough to which I've added 1 tsp of Vital Wheat Gluten per cup of bread flour. I then let it rise for an hour under slightly warm conditions (in winter, I heat a "pancake griddle" on a range and place the tray of unbaked muffins [top and bottom were pressed into cornmeal] on top of it). I then "bake" them like pancakes, cooking them about 5 min on each side under medium heat until brown. The "nooks and crannies" are slightly smaller than English Muffins, but they taste so great and have no preservatives, etc. A "1.5 lb loaf" recipe is enough to produce a dozen muffins.
There is no period in Dr Pepper. ABC got it wrong, too.
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