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Recipes - English muffins

Recipe Name

English muffins

Submitted by

Guest

Recipe Description

Whole wheat English muffins prepared traditionally

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	90	Cook Time (minutes)	40	Ready In (minutes)	130

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Ingredients
Amt.	Measure	Ingredient



1/2	cup (8 fl oz)	water
2	tablespoons	yeast, active dry
1/8	teaspoon	sugar
6	cups	wheat flour, wholewheat
1 1/2	cups	all-purpose flour
4	teaspoons	salt
2	large	eggs
2 1/2	cups	2% milk, 105-115*
1/4	cup	unsalted butter, melted
1/3	cup	corn meal

Steps

Sequence	Step

1	Mix water (warmed to 110-115*), sugar and yeast in a small bowl. Let sit until room temperature and foamy, about 10 minutes
2	In a large bowl place 4 cups of the whole wheat flour and the salt, mix together and make a well. Add the egg, milk, butter and yeast mixture. Beat with paddle attachment on mixer until creamy, about 2 minutes. Add remaining whole wheat flour, then small amounts of the all purpose flour until a soft dough that just clears the side of the bowl is formed
3	Turn dough onto a lightly floured surface and knead until smooth and springy, about 8 minutes, lightly dusting with flour as needed
4	Lightly grease a deep container, put dough in and flip so both sides are coated. Cover with plastic wrap and let rise in a warm room until doubled, 45-95 minutes.
5	Lightly sprinkle a work surface with cornmeal. Gently deflate dough and turn out onto work surface. Roll into a rectangle about 1/2 inch thick, sprinkle the top with cornmeal while rolling to prevent sticking Cut muffins out with a 2 1/2 inch cutter or drinking glass. Re-roll trimmings and continue cutting muffins until no dough remains
6	Heat a cast iron pan on low heat or heat an electric griddle to 350*F. Lightly grease the surface
7	Place several muffins in hot pan, leaving at least 1/2 gap between muffins. Cook for about 8 minutes on each side, turning when dark brown. Transfer to cooling wrap. May be stored in fridge or freezer in an airtight container

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