Whole Wheat English Muffins
|Dried yeast/1 cake dried yeast||1 Tablespoon|
|Milk||2 Cup (32 tbs), scalded, cooled to lukewarm|
|Whole wheat flour||6 Cup (96 tbs), sifted|
Soften yeast in 1 cup milk.
Let stand for about 10 minutes.
Add remaining ingredients, using enough flour to form soft dough.
Knead on lightly floured board until smooth and elastic.
Place in an oiled bowl.
Let rise in warm place 1 to 1 1/2 hours, until double in bulk.
Toss on board sprinkled with cornmeal.
Roll dough to 1/4-inch thickness.
Cut with 3-inch round cookie cutter.
Let rounds rest on board, cover with damp cloth and allow rising for 1/2 hour, until again double in bulk.
Arrange on moderately hot griddle, cornmeal side down first, and bake for 15 minutes on each side.