Four Grain English Muffins
Yield
2 1/2 dozenPrep
25 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
wheat germ
|
|
| ½ | cup |
rolled oats
quick |
|
| 1 | cup |
milk, skim, (non fat) powder
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
water
|
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
wheat germ
|
|
| 118 | ml |
rolled oats
quick |
|
| 237 | ml |
milk, skim, (non fat) powder
|
|
| 45 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
water
|
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
cornmeal
|
|
Directions
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt, mix well.
In saucepan, heat water and oil until very warm.
Add to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed .
By hand, gradually stir in enough remaining all-purpose flour to make a firm dough.
Knead on floured surface, 5 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover, let rise in warm place until double, about 1 hour.
Punch down dough.
On surface sprinkled with cornmeal, roll dough to ½ inch thickness.
With biscuit or cookie cutter, cut into 3 inch circles.
Place muffins on ungreased cookie sheets.
Cover, let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.
Bake on lightly oiled electric griddle or fry pan at 325℉ (160℃) for about 8 minutes on each side until deep golden brown.
Cool. To serve, split and toast.
