Food recipes
Breadbeckers Whole Wheat English Muffins
Breadbeckers Whole Wheat English Muffins Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d honey salt, table wheat flour, white, all-purpose, unenriched seeds, flaxseed le...
Breadbeckers Whole Wheat English Muffins
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry
butter, without salt
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
Directions:
In a large bowl, combine water, milk, honey and salt.
Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
Cover and let the "sponge" rise in a warm place for about 1 hour.
Beat in the softened butter.
Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
Cut into 3-4 inch rounds.
Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
Cook until lightly brown, turning once.
Cool slightly and slice in half.
Toast the halves, if desired.
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry
butter, without salt
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
Directions:
In a large bowl, combine water, milk, honey and salt.
Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
Cover and let the "sponge" rise in a warm place for about 1 hour.
Beat in the softened butter.
Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2" thickness.
Cut into 3-4 inch rounds.
Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
Cook until lightly brown, turning once.
Cool slightly and slice in half.
Toast the halves, if desired.