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How To make Four Grain English Muffins
4 c (to 4-1/2 c.) all purpose
-flour 1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Cornmeal
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes at medium speed . By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.) Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast. Source: Back of Red Star Yeast package Original Post Date: 18 July 1992
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Martha Stewart’s Seeded Whole Wheat English Muffins | Martha Bakes Recipes
Level up your bacon, egg, and avocado sandwich with Martha Stewart’s seeded whole wheat English Muffins! Martha takes us through how to proof an active dry yeast to create an English muffin dough, adding in a seed mix (white sesame, caraway, and poppy seeds), all-purpose flour, coarse salt, and whole milk. The secret to a light and airy texture is toasting your dough circles until golden brown before popping them in the oven. Pair it with butter and your favorite breakfast toppings for a special morning treat.
#EnglishMuffin #Recipe #WholeWheat #MarthaBakes #MarthaStewart
00:00 Introduction
00:25 Proof the Yeast
00:53 Dry Ingredients
02:03 Combine Yeast and Dry Ingredients
02:14 Add Whole Milk
02:35 Cover and Let it Rise
02:46 Roll Out Dough
03:41 Cook 2-3 mins per side & bake
04:15 Final Result
Multigrain English Muffins (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 8 Episode 6.
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Martha Stewart’s Seeded Whole Wheat English Muffins | Martha Bakes Recipes
WHOLE WHEAT ENGLISH MUFFIN - NO OVEN ENGLISH MUFFINS - ENGLISH MUFFIN WITH WHOLEGRAIN FLOUR
How to make whole wheat English muffin, brown flour english muffin, wholegrain english muffin
#WHOLEWHEATENGLISHMUFFIN#ENGLISHMUFFIN#BROWNFLOUR
Easy Traditional Homemade Sourdough English Muffin Recipe
Fantastic little sourdough muffin recipe. Great with butter, even better with jam! If you have any questions please let me know in the comments!
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English Muffins | Basics with Babish
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Homemade English Muffins With Nooks And Crannies | Best English Muffin Recipe | Chef James
Homemade English Muffins With Nooks And Crannies! Now, normally you can easily buy these. However, since they are not so common where I live today we are going to make some! and with an old English recipe! Best English Muffin Recipe! We just finished with the move and I hope to get back to my normal schedule soon!
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▶Recipe: makes about 14
560g plain white flour
20g fresh yeast
1 tsp granulated sugar
1tsp salt
225ml water + 225ml milk
(or 300ml whey + 150ml whole milk)
Semolina
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#easyhomemadeenglishmuffinbread #bestenglishmuffinrecipe
BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe
✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!
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✨INGREDIENTS:
1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper
TIME STAMPS:
0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro