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Whole Wheat Bran English Muffins Recipe

by CookEatShare Cookbook

Ingredients

2 env. dry yeast 1 1/2 c. very hot water 1 tbsp. nonfat dry lowfat milk

4 1/2 - 5 c. sifted bread flour & whole wheat flour, divided 1 teaspoon salt Unprocessed bran

Directions

1. Sprinkle yeast over very hot water in large bowl, 105 to 115 degree water. Add in dry lowfat milk, 2 1/2 c. of sifted flour and salt; beat well. Cover and let rise in hot place for 1 hour.
2. Punch dough down. Add in 2 to 2 1/2 c. flour or possibly sufficient to make a stiff dough. Turn out on lightly floured surface. Knead 8 to 10 min or possibly till smooth and elastic. Place in lightly oiled bowl, turn to coat. Cover, let rise in hot place till doubled in size, about 1 hour. Punch dough down. Pat out on work surface to 1/2" thickness. Cut into 3" rounds. Dust both sides of round with bran. Let rise, covered till double about 30 min. Brown muffins on both sides on lightly greased griddle or possibly in skillet over medium heat. Split muffins with fork and toast.

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