Wonderful English Muffins

Subject: Wonderful English Muffins Sat Nov 08, 2008 1:52 am

1 cup milk

1/4 cup butter

2 tbsp sugar

1 tsp salt

2 pkg (1/4oz) active dry yeast

1 cup warm water (110-115)

2 cups all purpose flour

3 to 3-1/2 cups whole wheat flour

1 tbsp sesame seeds

1 tbsp poppy seeds

Cornmeal

In a saucepan, heat milk over medium heat until bubbles form along sides of pan, add butter, sugar and salt

Stir until butter melts, cool to lukewarm,

In a small bowl, dissolve yeast in warm water, add to milk mixture

Stir in all purpose flour and 1 cup whole wheat flour until smooth

Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough

Turn onto a floured surface; knead until smooth and elastic, about 8 to 10 minutes.

Place in a greased bowl, turning once to grease top

Cover and let rise until doubled, about 1 hour

Punch dough down

Roll to 1/2 inch thickness on a cornmeal covered surface

Cut into circles with a 3-1/2 inch or 4 inch cutter, cover with a towel and let rise until nearly doubled, about 30 minutes

Place muffins cornmeal side down, in a greased skillet, cook over medium low heat for 12 to 14 minutes or until bottoms are browned

Turn and cook about 12 to 14 minutes or until browned

Cool on wire racks, split and toast to serve

Yield 12 to 16 muffins

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