Homemade Whole Wheat English Muffins

Last Sunday I made English muffins for breakfast.  I started at 7:30 and we ate somewhere between 11 and 12.  Yeast recipes always scare me away because it takes so much time, but it was Sunday and I had nothing planned so I went for it.  I got the recipe from The Unofficial Harry Potter Cookbook.

½ cup whole milk
½ stick (4 tablespoons) butter
1 cup warm water
1 tablespoon (1 packet) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
1 tea spoon salt

1. Heat the milk and butter in a small saucepan over low heat until the butter is melted. Set it aside to cool. Combine the water, yeast, and sugar in a small bowl and let it stand until the yeast dissolves and the mixture puffs up.

2. Measure the flour and salt into a large mixing bowl. Add the milk and yeast mixtures and stir to combine. Knead the dough until it cleans the sides of the bowl and is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl, turning to coat the dough on all sides. Cover it with plastic wrap and set it in a warm place until the dough doubles in bulk, about 1½ to 2 hours.

3. On a lightly floured surface, roll out the dough ½-inch thick. Stamp out circles with a 3-inch cookie cutter or the rim of a glass. Lightly spray a large skillet with cooking spray. Cook the muffins over medium-low heat for 10 to 15 minutes on each side, or until light brown on each side.

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4. Serve immediately while hot or break them open after they cool and toast them.



The only things I changed were the milk, I only have 1%, and the flour was whole wheat instead of white.


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