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How To make Four Grain English Muffins
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
How To make Four Grain English Muffins's Videos
The Model Bakery’s World-Famous English Muffins
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Watch this and more baking and pastry videos at
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English Muffins with Whole Wheat Flour
What a great way to start your morning. A homemade English muffin made with whole wheat flour and no high fructose corn syrup or artificial ingredients will energize your breakfast. Add an egg and some fruit for a balanced meal. These are also great to replace buns for burgers or cut in half and make your own mini pizzas. Make in batches and freeze for later.
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon salt
1/2 teaspoon sugar
1/2 oz. or 4 1/2 teaspoon active dry yeast
1 1/2 cup milk, low or reduced fat
1 Tablespoon butter, melted
For the complete recipe with nutrition information, check it out @ ourdailychews.com. Please like and share. Let us know how your muffins turned out in the comments below.
Thanks for watching!
WHOLE WHEAT ENGLISH MUFFIN - NO OVEN ENGLISH MUFFINS - ENGLISH MUFFIN WITH WHOLEGRAIN FLOUR
How to make whole wheat English muffin, brown flour english muffin, wholegrain english muffin
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English Muffins | Basics with Babish
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WHOLE WHEAT ENGLISH MUFFINS WITH SOURDOUGH STARTER | My Favorite quick and healthy breakfast!
These whole wheat sourdough English muffins are soft and chewy on the inside, crisped to perfection by the dutch oven on the outside. I love making these when I don’t have time to make a whole loaf of bread, because they are so easy to whip up the night before for the next day’s breakfast. Serve them with honey butter and fried eggs for a delicious and hearty meal.
Find the printable recipe here!
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The EASIEST English Muffins EVER! You’ll Think They Are Store Bought!
Today Kevin is teaching you how to make ENGLISH MUFFINS! These are so easy you will never buy them from the store again!
Recipe:
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting
Mix warm water and sugar in a large bowl and sprinkle yeast
on top. Let rest, covered, for 10 minutes.
Add oil and salt to mixture and then add in the flour until it is only
slightly sticky.
Put dough on floured surface and knead for 3-4 minutes. Add flour
if necessary to stop dough from sticking to kneading surface.
Put the dough into an oiled bowl and cover with a towel until the
dough has double in size. About 1 hour.
Knead the dough a couple times and then divide into 10 equalish
balls.
Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.
Heat a frying pan on low heat and lightly oil. Place as many of the
muffins in the pan as you can and cook for about 8 minutes or until brown
on the bottom. Flip and cook another 5 minutes or until done.
Repeat with remaining dough balls.
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