Chief Longwind Of The North
Certified/Certifiable
I just made my first batch ever of English muffins. Thank you, thank you, thank you to the person who created this delectable bread. I used the following recipe (written by me after looking at, and blending various ingredient lists from a bunch of recipes I looked at):
Ingredients:
1/2 cup milk
1 tbs. honey
1 package (.25 oz) active dry yeast
1/2 cup warm water (110F)
1/8 cup melted butter
1 ½ cups whole wheat flour
1 cups all purpose flour
1/2 tsp. salt
Place the yeast into a glass container of warm water. Let sit for 5 to 10 minutes.
While the yeast activates, heat the milk and add the honey and butter. Stir until the all is well blended.
When the milk has cooled to warm (110F) add the yeast to it and stir until mixed. Pour the yeast/milk mixture into the flour and stir to form a dough. Knead the dough for five minutes and turn onto a well-floured working surface. Roll to 1/2 inch thick. Use a large tuna, or chicken can with the top and bottom cut out to cut rounds. Place the rounds on a wax paper lined cookie sheet that has been dusted with corn meal. Let the dough rise until doubled. Re-form the remaining dough and roll out again. Cut into more rounds. Sprinkle all rounds with corn meal and let rise until doubled.
Heat large griddle, or Cast Iron skillet over medium-low heat. Place the rounds onto the hot griddle or skillet and cook until medium browned (about a minute). Flip and repeat. Remove to a cooling rack.
I'm going to serve them up with fried chicken tonight, and steamed carrots. I think there will be some chicken gravy, and blueberry preserves to go with the English Muffins. Can you say, yum?
Seeeeeya; Chief Longwind of the North
Ingredients:
1/2 cup milk
1 tbs. honey
1 package (.25 oz) active dry yeast
1/2 cup warm water (110F)
1/8 cup melted butter
1 ½ cups whole wheat flour
1 cups all purpose flour
1/2 tsp. salt
Place the yeast into a glass container of warm water. Let sit for 5 to 10 minutes.
While the yeast activates, heat the milk and add the honey and butter. Stir until the all is well blended.
When the milk has cooled to warm (110F) add the yeast to it and stir until mixed. Pour the yeast/milk mixture into the flour and stir to form a dough. Knead the dough for five minutes and turn onto a well-floured working surface. Roll to 1/2 inch thick. Use a large tuna, or chicken can with the top and bottom cut out to cut rounds. Place the rounds on a wax paper lined cookie sheet that has been dusted with corn meal. Let the dough rise until doubled. Re-form the remaining dough and roll out again. Cut into more rounds. Sprinkle all rounds with corn meal and let rise until doubled.
Heat large griddle, or Cast Iron skillet over medium-low heat. Place the rounds onto the hot griddle or skillet and cook until medium browned (about a minute). Flip and repeat. Remove to a cooling rack.
I'm going to serve them up with fried chicken tonight, and steamed carrots. I think there will be some chicken gravy, and blueberry preserves to go with the English Muffins. Can you say, yum?
Seeeeeya; Chief Longwind of the North
