Recipe by Tish
Posted in response to request. I love English Muffins, especially the nooks and crannies that soak up butter and jam! Enjoy
Top Review by David J Rust
I didn't get any nooks and crannies when I made this but they were still tasty. I'll work with rolling out the dough thinner, next time, too and making sure the yeast is as fresh as possible. One interesting thing I did was, after cutting out the muffins, combine the scraps into hamburger-bun-sized rolls. Those I baked in a 350-degree oven for a half hour and they turned out great!
- 2 tablespoons dry yeast
- 3 cups warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 cup dry milk
- 6 tablespoons vegetable oil
- 2 cups whole wheat flour
- 2 cups cracked wheat flour
- 4 cups unbleached white flour
- 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.