Breadbeckers Whole Wheat English Muffins Recipes

Steps:

• In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
• Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
• Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
• Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
• Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don't worry if they're not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
• Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
• Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets., Bake at 375° for 8 minutes or until bottom is browned. Turn muffins over; bake 7 minutes longer or until second side is browned. Remove from pans to wire racks to cool. Store in the refrigerator. To serve, split with a fork and toast.

Steps:

• In a large bowl, combine water, milk, honey and salt.
• Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
• Cover and let the "sponge" rise in a warm place for about 1 hour.
• Beat in the softened butter.
• Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
• Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
• Cut into 3-4 inch rounds. Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
• Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
• Cook until lightly brown, turning once.
• Cool slightly and slice in half. Toast the halves, if desired.

Steps:

• In a large bowl, dissolve the yeast in the water.
• Add the sugar, salt and dry milk and blend.
• Add half the flour and whisk for 1 minute.
• Set the mixture aside for 1 hour, or until the sponge falls back on itself.
• Beat in the oil.
• Add the remaining flour and mix well.
• Add extra flour if necessary to make a fairly stiff dough.
• With floured hands cut out about 20 four oz pieces of dough and form them into 3" patties.
• Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
• Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.

Steps:

• Sprinkle yeast over warm (about 105°F is ideal) water and let stand until foamy, about 10 minutes.
• In a large bowl, mix flour(s) and salt.
• In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
• Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
• Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
• Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
• Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
• Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
• Remove to cooling rack as they finish cooking. Cook the rest in batches.
• English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
• TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.

Steps:

• Melt the butter or oil in a round glass or ceramic ramekin (3½ inch, 6 ounce size). In a separate bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside.
• Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly. Add the baking soda-cider vinegar mixture to the ramekin and stir in well. Stir, scraping sides, until clump free.
• Cook in microwave for 1 minute and 30 Seconds Take a knife between the bowl and muffin and slide around to loosen edges. Cool enough to handle, then remove from bowl and cut in half sideways.
• You can also make several and bake them together on a baking pan at 400 degrees F for 12 to 15 minutes, until middle is firm.
• No matter how you cooked them, now they need to be toasted. If you do not toast them, you will not get that muffin like texture. Toast in a buttered or oiled frying pan, until lightly browned on each side. Use a spatula to press the tops of muffins lightly down while pan toasting.
• Cool after pan toasting and eat immediately or place a piece of parchment paper between each half then into a zippered freezer bag. Into the freezer they go.
• Take out night before needed and defrost in fridge. If you don't have the time, you can take out of freezer when needed and defrost in microwave for 25 seconds. How ever you defrost them, you need to pan toast them again or put in toaster oven (not a toaster) for a toast cycle.

Steps:

• Melt butter in small saucepan.
• Add water and evaporated milk. Heat to 115 degrees.
• Dissolve yeast in milk mixture.
• Place yeast mixture, sugar, salt, egg and 2.50 cups flour in large mixer bowl. Beat with dough hooks at medium speed 5 minutes.
• Stir in remaining flour, 1/4 cup at a time until dough cleans sides of bowl. (Add as much flour as possible.).
• Knead with dough hooks 6 minutes.
• Form dough into ball; place in buttered bowl.
• Cover and let rise in warm place 1 hour.
• Punch dough down and let rest 10 minutes.
• Sprinkle bread board with cornmeal, roll dough 1/4 inch thick.
• Cut into 2 3/4 inch rounds, place on cornmeal covered surface.
• Cover with towel and let rise 1 1/2 hours.
• Heat heavy grill or skillet and cook muffins 5 to 7 minutes per side or until lightly browned.
• Prep. time does not include rise time (2 l/2 hours total).