Four-grain english muffins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | (to 4-1/2 c.) all purpose flour |
| 1 | pack | Active dry yeast |
| ½ | cup | Whole wheat flour |
| ½ | cup | Wheat germ |
| ½ | cup | Quick rolled oats |
| 1 | cup | Nonfat powdered milk |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 2 | cups | Water |
| ¼ | cup | Oil |
| ¼ | cup | Cornmeal |
Directions
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes 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. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.) 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 in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast.
Source: Back of Red Star Yeast package Original Post Date: 18 July 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini