Wonderful English Muffins Recipe
Impress your in-laws with this totally reliable Wonderful English Muffins. Foolproof food makes happy in-laws and doting spouse. Enough said. If there is one European dish that is unanimously regarded as the best in flavor, it is this Wonderful English Muffins. It is the perfect choice for Breakfast. I am certain we both will agree that this Wonderful English Muffins is very scrumptious.
Ingredients
1 cup milk
1/4 cup butter or margarine
2 tablespoons sugar
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 cups all-purpose flour
3 to 3-1/2 cups whole wheat flour
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Cornmeal
Directions
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.
Turn onto a floured board; 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.
Punch dough down.
Roll to 1/2-in.thickness on a cornmeal-cov-ered 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.
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
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.
Turn onto a floured board; 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.
Punch dough down.
Roll to 1/2-in.thickness on a cornmeal-cov-ered 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.
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
