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We have always loved English Muffins, but hardly ever ate them because of all the preservatives. When I tried making my own, I wished I had done so years ago. It isn’t hard at all and only takes a few extra minutes. If you are already a baker, they will be a cinch!
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The store bought ones pale in comparison to homemade. You’ll have to give it a try!
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This recipe is so easy as they bake all at once in a hot oven instead of having to fry them in a pan. I save a part of the dough from making my weekly bread. One dozen fit nicely on a large cookie sheet. If you only have one oven and your bread is baking, you can put half the English muffin dough in a plastic bag in the fridge to roll out a little later, or you can make and bake them first while you give your bread an extra punch down.
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It is so satisfying to see the results and ever so yummy when you eat that muffin sandwich or toast.
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You will need:
One recipe of a nice whole-wheat dough, see Whole-Wheat Bread (I prefer to use white whole-wheat flour) ; approximately 12 oz. for a dozen muffins. You do not want a stiff dough, just a nice consistency so you can handle it easily and roll out with just a light sprinkling of flour.
Follow directions for making a nice whole-wheat bread dough. After it has been mixed, let it rise and then
*Any scraps I have left over go with the dough reserved for making a loaf of bread. However, if I am only making muffins with the dough, I just push the scraps together until they adhere so I can form the last one or two muffins. This way they can be baked at the same time as the rest. If the dough is kneaded, they would probably have to rise and bake separately.