posted by Nalani 03-22-99 8:11 AM
"Cooking up Country Breakfasts" Linda Rasmussen of Twin Falls Idaho
WONDERFUL ENGLISH MUFFINS
1 cup milk
1/4 cup butter or margarine
2 Tablespoons sugar
1 teaspoon salt
2 packages (1/4 oz each)
1 cup warm water (110 to 115)
2 cups all-purpose flour
3 to 3 1/2 cups whole wheat flour (here is where you could experiment)
1 Tablespoon sesame seeds
1 tablespoons poppy seeds
Cornmeal
Scald milk in saucepan: 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 the sesame seeds, poppy seeds
and enough remaining whole wheat flour to make a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 8 to
10 minutes.
Place in 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 in a cornmeal-covered
surface.
Cut into circles with a 3 1/2 in, or 4 in cutter; cover with
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 12-14 minutes until browned. Cool on wire racks;
split and toast to serve. Yield: 12 to 16 muffins