I first tried this recipe one year ago. While the English muffins were proofing, my husband and son got into a car accident involving black ice. Long story short, everyone was okay but we had to get a new car. 😦 I was scared to make them again in case they were bad luck. A year later, I took the plunge on a snow day- when no one was driving anywhere! 😉
This recipe was adapted from 4sonsrus.com; I modified the recipe to include whole wheat and bread flours. They are so easy to make and are absolutely delicious. Not that unlucky!
- 1 1/3 cups whole wheat flour (I used white whole wheat flour)
- 2 1/3 cups bread flour, plus more for kneading
- 2 1/4 tsp bread machine or active dry yeast
- 1 tsp coarse salt
- 1 tsp granulated sugar
- 1 cup lukewarm water
- 2/3 cup plain Greek yogurt (I used 2 percent)
- semolina flour or fine cornmeal
- oil or cooking spray for griddle
- In the bowl of a stand mixer: whisk together flours, yeast, salt, and sugar.
- Add water and yogurt, and using the paddle attachment, mix into a soft dough.
- Using the dough hook, knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
- Roll dough out to a thickness of about 1/2 to 3/4 inches inch. Cut out 10 to 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover the muffins with it on each side. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size. (I used a proofing oven.)
- Heat a flat griddle pan on medium until hot and brush with oil or coat with cooking spray.
- Add the muffins and reduce heat to medium to medium-low. Cook for 6 minutes, three minutes on each side, or until firm and golden brown. Turn only once. Serve with butter and jam. (My daughter ate hers with cream cheese… I had a fried egg and cheese on mine!)
One Year Ago:
Two Years Ago:
Three Years Ago:
The leftover dough made a perfect two-bite mini-muffin. Filled with kielbasa and cheese, it was a dream snack for my son! 🙂