• 4/23 English Muffin Day 1

    From Dave Drum@1:3634/12 to All on Mon Apr 22 18:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Benjamin Disraeli & Gladstone English Muffins
    Categories: Breads
    Yield: 15 Muffins

    1/2 c Warm water; 115øF/46øC
    1 tb Honey
    2 ts Active dry yeast
    1 ts Unsalted butter; + more for
    - serving
    2 c All-purpose flour; + more
    - for surface
    3/4 c Whole-wheat flour
    1/4 c Rolled oats
    1/4 c Wheat germ
    1 tb Coarse salt
    2 ts Whole flaxseed
    1 1/2 ts Caraway seeds (opt)
    1/2 c Buttermilk
    Vegetable oil, cooking spray
    1/4 c Coarse cornmeal
    Preserves; for serving

    Combine warm water, honey, yeast, and butter in a bowl.
    Let stand for 5 minutes, until foamy.

    Combine flours, oats, wheat germ, salt, and flaxseed, and
    caraway seeds if desired, in a large bowl. Add yeast
    mixture and buttermilk, and mix with your hands until
    flours are almost fully incorporated. Turn out mixture
    onto a clean surface, and knead until smooth, about 3
    minutes.

    Lightly coat a large mixing bowl with cooking spray, and
    place dough in bowl. Cover with plastic, and let rise in a
    warm, draft-free spot until doubled in size, about 1 hour.

    Turn out dough onto a lightly floured surface, knead for
    about 1 1/2 minutes, and roll to 1/2-inch thickness. Using
    a 3" round cutter, cut out rounds. Roll and cut scraps
    once. Line a rimmed baking sheet with parchment, and dust
    with cornmeal. Place rounds on sheet, cover with plastic,
    and let rise in a warm, draft-free spot until puffy, about
    20 minutes.

    Heat a large griddle or 12" skillet over low heat. Working
    in batches, place rounds 1 1/2" apart. Cook until golden
    brown and dry, about 7 minutes per side. Let cool for 30
    minutes; split with a fork. Toast, and serve with butter
    and preserves.

    From: http://www.wholeliving.com

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