MULTI - GRAIN ENGLISH MUFFIN BREAD ( ABM )
I found the original recipe in the 1999 Taste Of Home Annual Recipes. It was sent in to them by Carol Forcum of Marion, Illinois. Due to what I had on hand, a few changes were made to the recipe.And I also converted the way the recipe was written, so it could be used in my bread maker.If you have the above mentioned cookbook, the recipe is on page 111.If you have high humidity in your area ,you might need an additional 1/4 cup of flour.
Provided by Chef shapeweaver
Categories Yeast Breads
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In bread machine pan, add ingredients according to your bread machine's instructions.
- Set for dough cycle,press button.
- After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.( Dough will be very soft).
- Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
- Sprinkle top with remaining cornmeal.
- Cover and let rise in a warm place for 30 to 45 minutes.
- Bake at 400 degrees for 30 minutes, or until golden brown.
- Take out of pan and cool on wire rack.
Nutrition Facts : Calories 122.7, Fat 0.7, SaturatedFat 0.1, Sodium 148.1, Carbohydrate 25.5, Fiber 1.9, Sugar 1.2, Protein 3.8
MULTI-GRAIN ENGLISH MUFFIN BREAD
Carol Forcum suggests this nutty-tasting loaf. "There's no need to knead the dough, which bakes into a hearty bread with the texture of English muffins," says the Marion, Illinois reader.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Coat a 9x5-in. loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in prepared pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 93 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.
HOMEMADE MULTIGRAIN ENGLISH MUFFINS
These homemade multigrain english muffins are so much better than store bought. Multigrain english muffins are incredibly easy to make and no oven needed!
Provided by Judy
Categories Bread
Time 2h25m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the multigrain flour and boiling water. Cover with a clean kitchen towel, and let stand at room temperature for 15 minutes. Stir in the yeast while the cereal mix is still warm. Cover and let stand for another 5 minutes.
- Add the salt, sugar, and yogurt, and mix everything together. Stir in the flour, 1 cup at a time, until you get a firm dough. Knead the dough for 10 -15 minutes (I usually mix the dough by hand...it's good for the soul. But you could also do this entire process in a mixer with a dough hook attachment).
- Let the dough rest for 10 minutes. In the meantime, dust a small handful of semolina flour on a large baking sheet. Roll the dough out on a lightly floured surface to about a ½ inch thickness. Use a biscuit cutter or a water glass to cut circles out of the dough. Gather up the loose pieces, and roll them out again. Cut more circles. Continue the process until all the dough is used up. You should get 12-14 muffins.
- Place the circles on the baking sheet with semolina flour. Shift them around to coat the bottoms of the muffins with the semolina. Cover with a clean, damp kitchen towel and let the muffins rise for 1 hour in a warm place.
- Place a skillet over medium low heat, and use a pastry brush to brush a very thin layer of oil on the bottom of the pan. Cook the muffins in batches, about 6-7 minutes per side (12-14 minutes total for each muffin).
Nutrition Facts : Calories 186 kcal, Carbohydrate 36 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 201 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE ENGLISH MUFFINS RECIPE
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
Provided by Gemma Stafford
Categories Breakfast
Time 35m
Number Of Ingredients 6
Steps:
- In a medium bowl, add the flour, yeast, and salt. Mix briefly.
- In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
- Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See the video about holding back liquid until you get the right consistency of dough).
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
- The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
- After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
- Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
- Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!
MULTIGRAIN ENGLISH MUFFINS
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture. But unlike whole-milk dairy products, it contains very little saturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 15
Number Of Ingredients 15
Steps:
- Combine warm water, honey, yeast, and butter in a bowl. Let stand for 5 minutes, until foamy.
- Combine flours, oats, wheat germ, salt, and flaxseed, and caraway seeds if desired, in a large bowl. Add yeast mixture and buttermilk, and mix with your hands until flours are almost fully incorporated. Turn out mixture onto a clean surface, and knead until smooth, about 3 minutes.
- Lightly coat a large mixing bowl with cooking spray, and place dough in bowl. Cover with plastic, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps once. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet, cover with plastic, and let rise in a warm, draft-free spot until puffy, about 20 minutes.
- Heat a large griddle or 12-inch skillet over low heat. Working in batches, place rounds 1 1/2 inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool for 30 minutes; split with a fork. Toast, and serve with butter and preserves if desired.
Nutrition Facts : Calories 115 g, Cholesterol 1 g, Fiber 2 g, Protein 4 g, Sodium 395 g
MULTIGRAIN MUFFIN
Provided by Food Network Kitchen
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
- Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick. Fold in the dried fruit. Divide the batter evenly among the muffin cups. Top with the walnuts. Bake until firm when pressed gently, about 25 minutes. Turn the muffins out of the cups and cool on a rack; serve warm or room temperature.
MULTI-GRAIN ENGLISH MUFFINS
Make and share this Multi-Grain English Muffins recipe from Food.com.
Provided by Victoria V
Categories Yeast Breads
Time 1h25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 cup warm water, yeast and honey in a small bowl and let the yeast proof.
- Combine the remaining ingredients except cornmeal with the proofed yeast and knead for 10 minutes Divide into 12 balls. Flatten balls and dust with cornmeal.
- Let rise for 1 hour in a warm place.
- Bake 350*F for about 25 minutes.
Nutrition Facts : Calories 161.5, Fat 4.2, SaturatedFat 0.5, Sodium 102.1, Carbohydrate 25.9, Fiber 4.4, Sugar 0.8, Protein 7.8
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- Place items EXCEPT the cornmeal in the bread machine pan in the order listed (unless your bread machine indicates otherwise.) Put machine on dough cycle. OR use stand mixer.
- Meanwhile, determine what you are going to use to cut them with: something about 10 cm (4 inches) round, with sharp edges. We used a crystal whiskey glass.
- When the machine beeps that the dough cycle has finished, lightly dust your work surface with cornmeal. Also put a small pile of a few tablespoons off to the side to work with, and also lightly dust a cookie sheet with cornmeal and set aside.
- The dough should be somewhat wet and sticky. Take it out of the machine and place it on the cornmeal-dusted work surface. Use your hands to form it into a rectangle about 2 cm (3/4 inch) thick, and about as wide as your cutting object.
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