Four Grain English Muffins

* Exported from MasterCook *

FOUR GRAIN ENGLISH MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c (to 4-1/2 c.) all purpose
-flour
1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Cornmeal

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 1/2 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



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