Bran english muffin

*  Exported from  Key Home Gourmet  *
 
                            Bran English Muffin
 
 Recipe By     : Bon Appetit
 Serving Size  : 12   Preparation Time :0:45
 Categories    : Breads                           Breakfast
                 Buns, Muffins, Scones
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       dry yeast
      1/2  cup           warm water
      1/2  cup           milk -- scalded
      1/2  cup           boiling water
    1      tablespoon    honey
    2      cups          flour, whole-grain wheat
    1      cup           all-purpose flour -- unbleached
      1/2  cup           bran flakes -- unprocessed
    1      teaspoon      salt
      1/2  teaspoon      baking soda
                         yellow cornmeal
 
 Dissolve yeast in warm water and set aside to proof.  Mix scalded milk 
 and boiling water in large bowl.  Add honey and let stand until 
 lukewarm.  Stir in yeast and whole wheat flour.  Cover with damp cloth 
 and let stand in warm draft-free area until doubled.
 Stir sponge down.  Combine all purpose flour, bran, salt and soda and 
 blend into sponge.  Turn out onto floured surface and knead well (dough 
 should be workable but sticky).  Return dough to bowl and let rise again 
 25-30 minutes.
 Grease 12 muffin rings (3 to 3 1/2-inch round).  Punch dough down and 
 roll or pat out to 1/2-inch thickness.  Cut into circles and transfer 
 with rings to flat surface, cover and let rise until doubled, about 1 
 hour.
 Dust both sides with cornmeal.  Toast on both sides on ungreased griddle 
 until browned, about 6-8 minutes per side, removing ring after first 
 side is browned.  Let muffins cool on rack.  Separate into halves with 
 fork.  Wrap well and refrigerate.  Toast under broiler or in toaster 
 oven just before serving.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Seven ounce tuna cans with both ends removed mak