Food recipes
Multi-Grain English Muffins
Multi-Grain English Muffins Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry honey wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour,...
Multi-Grain English Muffins
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
water, bottled, generic
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
salt, table
cornmeal, degermed, unenriched, yellow
Directions:
Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls.
Flatten balls and dust with cornmeal.
Let rise for 1 hour in a warm place.
Bake 350*F for about 25 minutes.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
water, bottled, generic
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
salt, table
cornmeal, degermed, unenriched, yellow
Directions:
Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls.
Flatten balls and dust with cornmeal.
Let rise for 1 hour in a warm place.
Bake 350*F for about 25 minutes.