English Muffins – Whole Wheat and Organic!
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, and stir until dissolved. Let cool until lukewarm.
  2. In a large bowl or mixer, dissolve the yeast in warm water. Let stand until creamy, about 8-10 minutes.
  3. Add the milk, melted shortening and 3 cups of the flour. Beat until smooth.
  4. Add the salt and rest of the flour, or enough to make a soft dough.
  5. Knead for about 5 minutes. Cover, and let rise.
  6. Roll out to about 1/2 inch thick.
  7. Cut rounds with biscuit cutter, drinking glass, or 3 1/2” cookie cutter.
  8. Dust both sides of muffins with cornmeal, cover, and let rise 1/2 hour.
  9. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. About 225-250 degrees
  10. Allow to cool on a wire rack.
  11. To use, split and toast.

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