Bran English Muffins
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Wheat bran flakes cereal||1 1⁄2 Cup (24 tbs)|
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||4 1⁄4 Cup (68 tbs)|
Combine milk, margarine, and salt in a small saucepan; cook over low heat until margarine melts.
Add cereal, stirring well; let cool to 105Â° to 115Â° Dissolve yeast in warm water in a large bowl let stand 5 minutes.
Stir lukewarm milk mixture into dissolved yeast.
Gradually stir in 3 1/2 cups flour.
Knead in enough remaining flour to make a soft dough.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Turn dough our onto a lightly floured surface; roll to 1/2-inch thickness.
Cut into rounds with a 0-inch floured biscuit cutter.
Cover and let rest on a floured surface 30 minutes.
Coat an electric skillet with cooking spray.
Heat at medium (350Â°) until hot; sprinkle lightly with cornmeal.
Transfer muffins to skillet; cook, partially covered, 12 minutes.
Turn and cook, partially covered, an additional 12 minutes.
Transfer to wire racks to cool completely.
Split muffins, and toast until lightly browned.
Muffins may be stored in airtight containers.