- Prep Time: 20 mins
- Total Time: 2 hrs, 5 mins
Ingredients
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2 ¼ cup all-purpose flour
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2 ¼ cup whole wheat bread flour
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2 tsp Anthony’s Goods Instant Yeast
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1 tsp baking soda
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1 ½ tsp salt
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1 tbsp Anthony’s Goods Cane Sugar
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1 ¾ cup almond milk
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3 tbsp unsalted butter
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1 large egg, beaten
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Semolina flour, for dusting
Instructions
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.
