Thomas' English Muffins
- Number of Servings: 16
Ingredients
1 lb whole wheat flour 1 tsp salt1 1/2 Tbsp dry yeast1 tsp sugar1 cup warm non-fat milk2 oz. light butter, melted2 Tbsp ground flaxseed meal
Sift the flour, salt, and flaxseed into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm (105 F) milk (microwaved). Let froth. Then mix in the butter.
Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well floured board and knead, working in a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick. Shape each one into a round with straight sides.
Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30−40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over proof, as the muffins will get flabby and lose their shape.
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8−10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Number of Servings: 16
Recipe submitted by SparkPeople user A4MYANGELS.
Dissolve the yeast and sugar in warm (105 F) milk (microwaved). Let froth. Then mix in the butter.
Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well floured board and knead, working in a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick. Shape each one into a round with straight sides.
Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30−40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over proof, as the muffins will get flabby and lose their shape.
Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8−10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Number of Servings: 16
Recipe submitted by SparkPeople user A4MYANGELS.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 2.4 g
- Cholesterol: 4.1 mg
- Sodium: 179.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
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