Wheat English Muffins

Where's my "easy" button?!



Seriously.

Who would have thought English Muffins would be so easy to make!



You have to try them ... yum.

Wheat English Muffins - Adapted from the Happy Housewife

1 C water (warm)
1/2 C milk (warm)
1 C wheat flour
2 C white wheat flour
1 tsp. salt
2 tsp. honey
2 T butter, melted
2 tsp. yeast

In a large bowl, mix together water, milk, honey and salt.



Then, add in 2 C of flour and yeast.



Mix well until a wet dough is formed.



Cover dough and place in a warm place to rise.  I "cheated" ... I microwaved a glass of water and then stuck my dough in the covered bowl in the microwave with the warmed water.  The steam from the water created a nice environment for my dough to rise... and was all ready to rock in about 20 minutes!



When dough has doubled, add in the butter and remaining flour.



Then, roll the dough out on a lightly cornmealed surface to 1/2 inch thickness.  You may need to lightly "knead" the dough with extra flour to decrease the stickiness of the dough before rolling -- but try not to knead too much!





Using a circular cookie cutter (or the rim of a large drinking glass), cut out muffins.  



Cover, and allow these to rise for about 20-30 minutes, until roughly doubled.  Mine didn't rise too much -- but that was fine.



Then, using butter (which I never do) grease your griddle.  Trust me on this one -- you'll want the butter.

Preheat the griddle to 350.

Add the muffins and cook on each side for about 10-15 minutes, checking for a nice browning to occur.



The English muffins will continue to rise while they are being cooked!



Check for doneness -- and, then lightly toast the muffin you happened to slice in half to check for doneness.



Enjoy!

This post is linked to:

• Collen's Kitchen Recipe Swap