Four Grain English Muffins
Homemade English muffins filled with nooks and crannies, perfect for holding butter & jam.
Yield: 16 English muffins
- 4 to 4 ½ cups all-purpose flour
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
- ½ cup whole wheat flour
- ½ cup wheat germ
- ½ cup quick rolled oats
- 1 cup nonfat dry milk solids
- 3 Tbsp sugar
- 2 tsp salt
- 2 cups very warm tap water
- ¼ cup vegetable oil
- ¼ cup cornmeal
- In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. Add warm water and oil to flour mixture. With hand mixer, blend at low speed until moistened; beat 3 minutes at medium speed. (OR Using a stand mixer fitted with a paddle attachment, 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. (OR Knead in stand mixer with dough hook for about 3 to 5 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 until double, about 30 minutes. Bake on lightly oiled electric griddle or fry pan at 325°F for about 8 minutes on each side until deep golden brown. Cool on wire rack. To serve, split and toast.
- Recipe featured at Baking Sense.