Anyways, I've made English Muffins quite a few times (just not in the last 3-4 years) and decided they would be a good substitute for loaves of bread until the oven is fixed ("come on landlord".......*tapping foot* :-D).
They turned out just as hoped and were quite a hit with Jay and the wee little man. I shall enjoy some lightly toasted and spread with honey with a cup of tea at 4 o'clock I imagine. :-)
Whole Wheat English Muffins
Prep time: 2 hours
Cook time: 10-15 minutes
- 1/4 c. boiling hot water
- 1/4 c. cold water
- 1 TB. active dry yeast
- 4 c. Whole Wheat Flour, plus more as needed.
- 2 c. White Flour
- 1 t. salt
- 2 c. Milk
- 6 TB. Oil
- 2 TB. Honey
- 2 Eggs
-Mix hot and cold water and sprinkle yeast on it. Let stand for 10-15 minutes.
-In a large bowl, mix flours and salt.
-In another bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in yeast mixture.
-Add liquid to about half of the dry ingredients and mix well, with a stand mixer or wooden spoon. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
-Turn dough out on a liberally floured work surface and knead for several minutes, sprinkling flour on it if needed to make it workable.
-Put dough in an oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size. Rising time will depend on temperature but allow about an hour.
-Turn risen dough out onto a work surface that has been liberally dusted with flour or 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 25-30 minutes.
-Heat a cast iron griddle or large skillet over medium-low heat. Using a spatula, carefully transfer muffins to hot griddle, cooking about 5 minutes. Turn the muffins gently so as not to deflate them too much. Outsides should be golden brown and crusty, insides should be soft but not gooey. Sacrifice a muffin or two to check for done-ness.
-Remove to cooling rack as they finish cooking. Cook the rest in batches.
Tip: English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
Variations of this recipe:
Add cinnamon, raisins and a little extra honey. Toasted and then buttered they make a great breakfast meal.
Chocolate chips- I've tried it and if I remember right, they were quite tasty. :-)
Another idea for this recipe: Mini Pizza's
Whole Wheat English Muffins Recipe adapted from this one.