Wonderful English Muffins

By lorik

Ingredients

• 1 cup milk
• 1/4 cup butter
• 2 Tbsp sugar
• 1 tsp salt
• 2 pkgs (1/4 ounce each) active dry yeast
• 1 cup warm water (110 to 115)
• 2 cups AP flour
• 3 to 3 1/2 cups whole wheat flour
• cornmeal

Details

Adapted from Tasteofhome.com

Preparation

Step 1

In a saucepan, heat milk over medium heat until bubbles form along sides of pan; add butter, sugar and salt. Stir until butter melts, cool to lukewarm. In a small bowl, dissolve yeast in warm water, add in milk mixture. Stir in AP flour and 1 cup whole wheat flour until smooth. Add remaining whole wheat flour in stages just until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down.

Roll to 1/2 inch thickness on a cornmeal-covered surface. Cut into circles with a 3 1/2 to 4 inch cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet, cook over medium low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yields 12-16 muffins.