English Muffins    Printer Version
© 2006 Updated

Makes 8 muffins

• 1 1/2 teaspoons active dry yeast (3.5 mg)
• 1 cup plus 1-tablespoon warmed filtered or bottled water (trace)
• 1/2 cup scalded nonfat milk with vitamin A added (51.5 mg)
• 1 tablespoon cider vinegar (.8 mg)
• 2 teaspoons white granulated sugar (.084 mg)
• 2 teaspoons Ener-G baking soda (trace)
• 3 cups white unbleached bread flour (7.5 mg)
• 1 cup whole wheat pastry flour (6 mg)

  In a medium size mixing bowl, dissolve the yeast in 2-tablespoons of warmed water for about 5 minutes. Add in the rest of the water, the scalded milk, sugar and Ener-G baking soda.
  
  Beat in with double beaters 1/2 cup whole wheat and 1 1/2 cups white flour - slowly.
  
  Cover the bowl with a cloth or plastic wrap and place in a warm location or oven with temperature about 85° F to 90° F, for about 1 1/2 hours.
  
  After this rising period, scrape the dough from the bowl to a flour dusted breadboard and knead in the balance of flour. Knead by rolling. Do not "punch" down. Knead until no folds show.
  
  Lightly grease the inside of your muffin rings (See note below*). Place rings on cookie sheet that has been dusted generously with cornmeal (Albers is good for this), and fill each ring only half way. Set in warm place, covered with light cloth for about 30 minutes.
  
  Preheat the oven to 425° F.

  Place baking sheet with muffin dough and rings into oven. Cook for 2 minutes. Open oven and turn each muffin over using a flat bladed pancake turner.

  Bake for 15 to 20 minutes or until golden brown.

  Place on cooling rack. When cooled a few minutes, remove the rings.

  To make crumpets, simply increase the milk to 1 2/3 cups.

  You can buy muffin rings at most good kitchen stores or online at