Wonderful English Muffins |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. Ingredients:
1 cup milk |
1/4 cup butter, cubed |
2 tablespoons sugar |
1 teaspoon salt |
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
2 cups king arthur unbleached all-purpose flour |
3 to 3-1/2 cups king arthur premium 100% whole wheat flour |
1 tablespoon sesame seeds |
1 tablespoon poppy seeds |
cornmeal |
Directions:
1. Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
3. Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
4. Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yield: 12-16 muffins.
|
|