theLeif.org

I used to eat English muffins a lot when I was younger, but I haven't had any in the past decade or so. It was time to change that. And to use as much whole wheat as I want.

After some brief searching, I found a good-looking recipe that used minimal all-purpose. I was expecting to use eggs of some sort, but this one didn't have any. But it does have butter and milk. The instructions are slightly wrong, so I correct them here.

• 1 c. warm milk
• 2 tbsp. honey
• 2½ tsp. yeast
• 1 c. warm water
• ¼ c. melted butter
• ~5 c. whole wheat flour
• 1 c. all-purpose flour
• 1 tsp. salt

1. Dissolve yeast in warm water. Let stand for about 10 minutes. (Wait is optional, I'd say.)
2. Pour warm milk in large bowl and mix honey in with wooden spoon.
3. Add yeast mixture, salt, and butter to large bowl.
4. Mix in the all-purpose flour. Then add a half cup at a time of the whole wheat until it looks good. (Experience will tell you when.)
5. Cover and let rise for 1 hour.
6. Coat a baking pan with cornmeal. Coat dough with flour and punch down. Separate the dough into 12 equal balls. Kinda flatten them by hand and place on the cornmeal pan. Sprinkle the tops with more cornmeal. Let rise for 30 minutes. Preheat oven to 350°F at some point.
7. Heat an oiled griddle on medium heat. Lightly brush off excess cornmeal and cook each side of each muffin for 5-7 minutes.
8. Bake each muffin in oven for 5 minutes. Cool on wire rack. Toast before eating.

What I did was griddle 4 at a time then bake 4 at a time. It required precision maneuvering to make sure the process was smooth. (Not really.)

These puppies taste good. They're light and fluffy. The holes aren't large, but so what? I made cheap, good-tasting English muffins with known ingredients. And I'll do it again.