Whole Wheat English Muffins
2 hrs, 5 mins
• 2 ¼ cup all-purpose flour • 2 ¼ cup whole wheat bread flour • 2 tsp Anthony’s Goods Instant Yeast • 1 tsp baking soda • 1 ½ tsp salt • 1 tbsp Anthony’s Goods Cane Sugar • 1 ¾ cup almond milk • 3 tbsp unsalted butter • 1 large egg, beaten • Semolina flour, for dusting
Sure, you can buy English muffins at the store, but these just taste a notch above. Enjoy them toasted and topped with all things sweet or salty. Whatever floats your boat! 1. In a large bowl, whisk together the flours, yeast, baking soda, salt and sugar. 2. Heat up the almond milk and butter in a saucepan until the butter has melted. Let the mixture cool until lukewarm (110-120F). 3. Add the milk mixture into the dry mixture and combine. Knead the dough just until combined and smooth. 4. Line a baking sheet with parchment paper and sprinkle it with semolina flour. Set aside. 5. On a lightly floured surface, roll out the dough and cut out circles (3-4 inches in diameter). Set them onto the prepared baking sheet as you go. 6. Cover the baking sheet with a towel and let it rest for 1 hour. 7. Using a non-stick skillet on low heat, brown each side of the muffins (4-5 mins each side). 8. Preheat the oven to 325 and bake for 15 minutes.