Multi Grain English Muffin Bread Abm Recipes

HOMEMADE MULTIGRAIN ENGLISH MUFFINS

Steps:

• In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
• Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
• Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
• Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
• Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).

MULTI - GRAIN ENGLISH MUFFIN BREAD ( ABM )

Steps:

• In bread machine pan, add ingredients according to your bread machine's instructions.
• Set for dough cycle,press button.
• After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
• Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
• Sprinkle top with remaining cornmeal.
• Cover and let rise in a warm place for 30 to 45 minutes.
• Bake at 400 degrees for 30 minutes, or until golden brown.
• Take out of pan and cool on wire rack.

MICROWAVE ENGLISH MUFFIN BREAD

Steps:

• Combine 3 cups flour, yeast, sugar, salt and soda in large bowl.
• Heat milk and water until warm but do not boil.
• Add to flour mixture and mix well.
• Stir in rest of flour.
• Grease 2 glass, 8-inch loaf pans, sprinkle each with cornmeal.
• Divide batter into two equal parts and carefully place in pans.
• Place pans in large rectangle with water.
• Place in oven one warm (200°F).
• Let rise 35-45 minutes or until dough rises to top of pan.
• Place in microwave (one loaf pan at a time) and bake on High for 6 1/2 minutes.
• Remove and cool 5 minutes.
• Remove from pan and slice.
• Wrap in foil and store in freezer.

MULTI-GRAIN ENGLISH MUFFINS

Steps:

• Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
• Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
• Let rise for 1 hour in a warm place.
• Bake 350*F for about 25 minutes.

HOMEMADE ENGLISH MUFFIN BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed 30 seconds, scraping bowl occasionally. Beat on high 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. , Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake 35 minutes or until golden brown. Remove from pans to wire racks to cool.

ENGLISH MUFFIN BREAD II

Steps:

• In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
• Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
• Beat on high for 3 minutes.
• Stir in remaining flour (batter will be stiff.) DO NOT KNEAD.
• Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans.
• Sprinkle pans with cornmeal.
• Spoon batter into the pans and sprinkle cornmeal on top.
• Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 375 for 35 minutes or until golden brown.
• Remove from pans immediately and cool on wire racks.
• Slice and toast.
• NOTES : If desired wrap 1 loaf in foil and freeze.

MULTIGRAIN ENGLISH MUFFINS

Steps:

• Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
• Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
• Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
• Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
• Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.