|I had taken a month off from the Recipe Swap because we were travelling to Paris. I was so excited that Blogger's Choice was set for this swap, it is always my most favorite 'theme.' It is so much fun to read through the blogs I receive and discover the blogger's recipes. I have been wanting to attempt English muffins for a long while. One of my favorite breakfast breads is the English muffin, but it is intimidating to make. I dumbed down Adventures in My Kitchen's recipe to work in the bread machine, which basically makes maaking English muffins as easy as cutting biscuits.|
1 ¼ cups milk
¾ teaspoon salt
3 tablespoons shortening, melted
¼ cup warm water
2 ½ cups all purpose flour
1 ½ cups whole wheat flour
2 ¼ teaspoons yeast
corn meal for dusting
Scald milk in a saucepan over medium heat. Add salt and shortening, stir to dissolve. Remove from heat and pour into the bread machine with the water. Add the flour on top of the milk, then sprinkle the yeast over top of that. Set your bread machine to the dough cycle and run.
Remove dough from the machine and place on lightly floured surface. Knead a few times to form a dough ball. Roll dough to ½ inch thickness. Use a biscuit cutter or glass about 3-4 inches in diameter to cut out English muffin rounds.
Sprinkle corn meal on a baking sheet. Place English muffin rounds on the prepared baking sheet. Cover with plastic wrap and allow to rise 45 minutes.
Lightly grease and preheat griddle to 300 degrees. Place the English muffin rounds on griddle (corn meal side down) and cook for 10 minutes. Flip and cook second side 10 minutes. Move to wire rack to cool completely. After they are completely cooled, they can be frozen in Ziplock bags. Makes 15+ (depending on diameter).
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