Sunday, April 29, 2012

Whole Wheat English Muffins (Bread Machine)

My husband loves English muffins. I'm quite the fan of McDonald's Egg McMuffins and wound up with almost two dozen eggs after a sale. Thus, last weekend seemed like an occasion to make English Muffins. As I mentioned the other day, I had intended to attempt sourdough ones, but ultimately opted for a quicker recipe from my favorite book of recipes for my breadmaker, The Bread Machine Bible. These whip up fairly quickly on the dough cycle of my breadmaker, then a brief rise after portioning. I like to use my electric griddle, which allows me to make them all in two batches. This recipe was just as tasty as the plain ones I made last summer



Whole Wheat English Muffins
1 1/2 c milk
1 2/3 c white bread flour
1 3/4 heaped whole wheat flour (close to 2)
1 1/2 tsp salt
1 tsp sugar
1 TBS butter, diced
1 1/2 tsp instant dry yeast

Add ingredients to your breadmaker in the order listed, making a well in the center for the yeast. Set to "dough" cycle.

In a floured surface, divide dough into 8 to 10 portions. Shape into a circle with straight sides, about 1/2-3/4" thick. Cover and let rise in a warm place for 30 minutes.

Heat a griddle, brushing with oil or butter as to your taste. Cook muffins 7 to 10 minutes until golden brown. Flip and cook the other side until brown, another 7 minutes or so.

Muffins split easily with a fork or butter knife.

Makes 8 - 10 muffins

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