Breadbeckers Whole Wheat English Muffins Recipes

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve the yeast in the water.
• Add the sugar, salt and dry milk and blend.
• Add half the flour and whisk for 1 minute.
• Set the mixture aside for 1 hour, or until the sponge falls back on itself.
• Beat in the oil.
• Add the remaining flour and mix well.
• Add extra flour if necessary to make a fairly stiff dough.
• With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
• Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
• Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.

BREADBECKERS® WHOLE WHEAT ENGLISH MUFFINS

Steps:

• In a large bowl, combine water, milk, honey and salt.
• Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
• Cover and let the "sponge" rise in a warm place for about 1 hour.
• Beat in the softened butter.
• Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
• Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
• Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
• Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
• Cook until lightly brown, turning once.
• Cool slightly and slice in half. Toast the halves, if desired.

WHOLE WHEAT ENGLISH MUFFINS

Steps:

• Sprinkle yeast over warm (about 105°F is ideal) water and let stand until foamy, about 10 minutes.
• In a large bowl, mix flour(s) and salt.
• In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
• Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
• Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
• Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
• Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
• Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
• Remove to cooling rack as they finish cooking. Cook the rest in batches.
• English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
• TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.