Saturday, September 5, 2009

Recipe: Whole Wheat English Muffins

Are you starting to see a trend here?  I like baked goods.  Baked goods cost too much at the store.  Therefore, I make them myself.

These English muffins are really delicious and very simple.  It's just bread.  The only different thing really is that they are cooked on a skillet instead of in the oven.

Great for lunch, great for breakfast, English muffins are great!

Whole Wheat English Muffins

1/4 c. warm water
1 c milk
3 Tbsp. canola oil
1 Tbsp. honey
1 egg
2 c. whole wheat flour, plus more as needed during kneading
1 c. all-purpose flour
3 Tbsp ground flax seed

1 package dry yeast (or 1 Tbsp.)
cornmeal, as needed

Put ingredients in bread machine in the order recommended by your machine, and run on dough cycle.  (You can do it by hand, also). When dough cycle is complete, punch down.

Roll out onto a cutting board that has been liberally dusted with cornmeal, to about 1/2" thick.  Using an approximately 3" round cookie cutter, or the bottom of a glass, cut into rounds.

Combine any scraps and repeat.  (I got 36 relatively small English muffins)  Cover with a towel and let rise for 20-30 minutes.

Heat a large skillet to medium-low heat (I used my electric skillet at 300 F).  Sprinkle skillet lightly with cornmeal.  Transfer English muffins to the skillet, cooking 5 minutes on each side, or until lightly browned (The second side may need slightly less cooking time).  Outsides will get golden brown and crusty, insides should be soft but not gooey.

Remove to cooling racks.  Store in the refrigerator or freezer.

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