Four grain english muffins

 
                         FOUR GRAIN ENGLISH MUFFINS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Muffins                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            (to 4-1/2 c.) all purpose
                         -flour
    1       pk           Active dry yeast
      1/2   c            Whole wheat flour
      1/2   c            Wheat germ
      1/2   c            Quick rolled oats
    1       c            Nonfat powdered milk
    3       tb           Sugar
    2       ts           Salt
    2       c            Water
      1/4   c            Oil
      1/4   c            Cornmeal
 
   In large mixer bowl, combine 2 cups all-purpose flour,
   yeast, whole wheat flour, wheat germ, oats, dry milk,
   sugar and salt; mix well. In saucepan, heat water and
   oil until very warm (120-130F.)  Add to flour mixture.
   Blend at low speed until moistened; beat 3minutes at
   medium speed . By hand, gradually stir in enough
   remaining all-purpose flour to make a firm dough.
   Knead on floured surface, 5 to 8 minutes. Place in
   greased bowl, turning to grease top.  Cover; let rise
   in warm place until double, about 1 hour. (30 minutes
   for quick rising yeast.)
   
   Punch down dough.  On surface sprinkled with cornmeal,
   roll dough to 1/2 inch thickness. With biscuit or
   cookie cutter, cut into 3 inch circles. Place muffins
   on ungreased cookie sheets.  Cover; let rise in warm
   place until double, about 30 minutes (15 minutes for
   quick rising yeast.) Bake on lightly oiled electric
   griddle or fry pan at 325 F for about 8 minutes on
   each side until deep golden brown.  Cool. To serve,
   split and toast.
   
   Source:  Back of Red Star Yeast package Original Post
   Date: 18 July 1992
  
 
 
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