Whole Wheat English Muffins
1 cup milk
2 tablespoons sugar
1 teaspoon salt
3 tablespoons margarine
1 envelope active dry yeast
1 1 / 2 cups whole wheat flour
3 1 / 2 cups (about) all flour
Cornmeal
Scald the milk, cane sugar, salt and margarine. Cool to (105-110 degrees F) heat. Measure a cup of hot (same temperature) water in a large bowl with the heat. Sprinkle with a pinch of yeast to leavendissolved.
Stir in a mixture of milk, then stir flour and 1 1 / 2 cups of flour. Beat until smooth with a spoon. Add additional flour dough tough.
The turnout on a floured board and knead two or three minutes, or until the dough is the shape of a ball (Note: Dough may be sticky). Pour batter into a greased bowl, turning to grease all sides. Cover and rise in a warm place for an hour or until doubled in bulk.
PunchDough with lightly floured fingers. Divide the dough into two halves. At a board heavily dusted with flour, Pat each half into half inch thick. Cut with a three-cookie cutter "and put about an inch off the type of paper trays.
Let rise in a warm place for about half an hour or until doubled in bulk. Bake in a lightly greased hot grill or skillet until well browned on both sides, about ten minutes for each side. Cool on wire rack. To serve, Split muffins and toast. Doeseighteen muffins.
Related posts: