Thursday, May 22, 2008

Homemade Whole Wheat English Muffins

  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoon margarine
  • 1 envelope active dry yeast
  • 1 1/2 cups whole wheat flour
  • 3 1/2 cups (about) all-purpose flour Cornmeal
  1. Scald (I wasn't sure how to scald milk, so I found out online) the milk and stir in the sugar, salt, and margarine. Cool to warm (105 - 110 degrees F).
  2. Measure one cup of warm (same temperature) water into a large warm bowl. Sprinkle with the yeast, then stir until yeast is dissolved.
  3. Stir in the milk mixture, then stir in the whole-wheat flour and 1 1/2 cups of the all-purpose flour. Beat with a spoon until smooth. Add enough additional flour to make a stiff dough.
  4. Turn out onto a floured board and knead two to three minutes, or until the dough can be formed into a ball (note: dough may be sticky).
  5. Put the dough in a greased bowl, turning over to grease all sides. Cover and let rise in a warm place one hour, or until doubled in bulk.
  6. Punch the dough down with lightly floured fingertips.
  7. Divide the dough in half. On a board heavily sprinkled with cornmeal, pat each half into a half-inch thickness. Cut with a three-inch cookie cutter and put about two inches apart on ungreased baking sheets.
  8. Let rise in a warm place a half hour, or until doubled in bulk. Cook on a lightly greased medium-hot griddle or skillet until well-browned on both sides, about ten minutes on each side.
  9. Cool on racks.
  10. To serve, split muffins and toast.
  11. Makes about eighteen muffins.

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