1 cup (237 ml) water 2 tablespoons (30 ml) 105°-115° water
1/2 cup (118 ml) scalded milk 1 -package active dry yeast
2 teaspoons (10 ml) honey 4 cups (.95 liter) whole-wheat flour
1 teaspoon (5 ml) salt 3 tablespoons (45 ml) butter, softened
Dissolve 2 tablespoons water and yeast for 3 minutes. Combine water, milk, Sugar, salt and yeast mixture. Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses back, into the bowl. Beat in butter. Beat or knead in remaining flour. Press dough to a thickness of 1/2 inch and cut out with muffin rings. Let them stand on lightly greased cookie sheet until dough has doubled in bulk. Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well buttered griddle. Remove rings. Cook until light
brown. Turn once. Cool on rack. To separate muffins before toasting, use a Muffin Splitter. Serve with butter and marmalade.
Makes approximately 10 muffins.
(kitchenfantasy.com)
1/2 cup (118 ml) scalded milk 1 -package active dry yeast
2 teaspoons (10 ml) honey 4 cups (.95 liter) whole-wheat flour
1 teaspoon (5 ml) salt 3 tablespoons (45 ml) butter, softened
Dissolve 2 tablespoons water and yeast for 3 minutes. Combine water, milk, Sugar, salt and yeast mixture. Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses back, into the bowl. Beat in butter. Beat or knead in remaining flour. Press dough to a thickness of 1/2 inch and cut out with muffin rings. Let them stand on lightly greased cookie sheet until dough has doubled in bulk. Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well buttered griddle. Remove rings. Cook until light
brown. Turn once. Cool on rack. To separate muffins before toasting, use a Muffin Splitter. Serve with butter and marmalade.
Makes approximately 10 muffins.
(kitchenfantasy.com)
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