Four-grain English Muffins

INGREDIENTS

INSTRUCTIONS

1992    
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole
wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In
saucepan, heat water and oil until very warm (120-130F.) Add to flour
mixture. Blend at low speed until moistened; beat 3minutes at medium
speed . By hand, gradually stir in enough remaining all-purpose flour
to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place
in greased bowl, turning to grease top.  Cover; let rise in warm  place
until double, about 1 hour. (30 minutes for quick rising yeast.)  Punch
down dough.  On surface sprinkled with cornmeal, roll dough to  1/2
inch thickness. With biscuit or cookie cutter, cut into 3 inch
circles. Place muffins on ungreased cookie sheets. Cover; let rise in
warm place until double, about 30 minutes (15 minutes for quick  rising
yeast.) Bake on lightly oiled electric griddle or fry pan at  325 F for
about 8 minutes on each side until deep golden brown.  Cool. To serve,
split and toast.  Source:  Back of Red Star Yeast package Original Post
Date: 18 July  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”