Homemade English Muffins

5 May

Homemade Whole Wheat English Muffins
from Channeling Contessa
*Note–my batch yielded quite a few English muffins (15+), but I rolled my dough more thinly than it called for. For thicker (and fewer) English muffins, leave the dough thicker before cutting out your circles.

Ingredients:
-1 cup milk
-2 tbsp granulated sugar
-1 package (.25 oz) active dry yeast
-1 cup warm water (110F)
-1/4 cup melted shortening
-3 cups whole wheat flour
-2 cups all purpose flour
-1 tsp salt

Directions:
1. Heat milk in a small saucepan until it bubbles. Remove from heat, add sugar, and stir until dissolved. Allow to cool to lukewarm.

2. Meanwhile, dissolve yeast in warm water. Let stand for 10 minutes.

3. Combine milk, yeast mixture, shortening, and 3 cups flour in a mixing bowl. Beat with dough hook until smooth. Add remaining 2 cups flour and salt, beating until dough comes together. Knead for 2 minutes before placing dough in a greased bowl. Cover and allow to rise for 2 hours.

4. Punch dough down. Roll out on a floured surface to 1/2-inch thick. Cut rounds out of dough (I used a glass). Place on wax paper sprinkled with cornmeal. Cover and allow to rise for 30 minutes to an hour.  (I’ve found that rolling the dough to a 1/4 in thick and combining separate cutouts work best if you decide to freeze these and use them later, because essentially they are already pre-cut.)

5. Heat ungreased griddle over medium-high heat (I used my electric griddle) and cook muffins 5-10 minutes a side (just until lightly browned). Flip and brown the other side. Return to wax paper to cool completely before storing in plastic bags.  Freeze if you want!

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