*  Exported from  MasterCook  *

                        Four Grain English Muffins

Recipe By     : Red Star Yeast package
Serving Size  : 6    Preparation Time :0:00
Categories    : Muffins                          Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       c            All purpose flour --
                        - up to 4-1/2 c
   1       pk           Active dry yeast
     1/2   c            Whole wheat flour
     1/2   c            Wheat germ
     1/2   c            Quick rolled oats
   1       c            Nonfat powdered milk
   3       tb           Sugar
   2       ts           Salt
   2       c            Water
     1/4   c            Oil
     1/4   c            Corn meal

  In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole
  wheat flour, wheat germ, oats, dry milk, sugar, and salt; mix well.
  In saucepan, heat water and oil until very warm (120 to 130°F). Add
  to flour mixture. Blend at low speed until moistened; beat
  3 minutes at medium speed. By hand, gradually stir in enough
  remaining all-purpose flour to make a firm dough. Knead on floured
  surface, 5 to 8 minutes. Place in greased bowl, turning to grease
  top. Cover; let rise in warm place until double, about 1 hour, or
  30 minutes for quick rising yeast.
  
  Punch down dough. On surface sprinkled with corn meal, roll dough
  to 1/2" thickness. With biscuit or cookie cutter, cut into 3"
  circles. Place muffins on ungreased cookie sheets. Cover; let rise
  in warm place until double, about 30 minutes, or 15 minutes for
  quick rising yeast. Bake on lightly oiled electric griddle or fry
  pan at 325°F for about 8 minutes on each side until deep golden
  brown. Cool. To serve, split and toast.
  
  Date: 18 Jul 1992
 

                   - - - - - - - - - - - - - - - - - -