Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Four-grain English Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
4 Cup(s) to 4-1/2 c. all purpose
Flour
1 Active dry yeast
1/2 Cup(s) Whole wheat flour
1/2 Cup(s) Wheat germ
1/2 Cup(s) Quick rolled oats
1 Cup(s) Nonfat powdered milk
3 Tablespoon(s) Sugar
2 Teaspoon(s) Salt
2 Cup(s) Water
1/4 Cup(s) Oil
1/4 Cup(s) Cornmeal
Directions:
In large mixer bowl, combine 2 cups all-purpose flour, yeast,
wholewheat flour, wheat germ, oats, dry milk, sugar and salt; mix well.
Insaucepan, heat water and oil until very warm (120-130F.) Add to
flourmixture. Blend at low speed until moistened; beat 3minutes at
mediumspeed . By hand, gradually stir in enough remaining all-purpose
flour tomake a firm dough. Knead on floured surface, 5 to 8 minutes.
Place ingreased bowl, turning to grease top. Cover; let rise in warm
placeuntil double, about 1 hour. (30 minutes for quick rising
yeast.)Punch down dough. On surface sprinkled with cornmeal, roll
dough to 1/2inch thickness. With biscuit or cookie cutter, cut into 3
inch circles.Place muffins on ungreased cookie sheets. Cover; let rise
in warm placeuntil double, about 30 minutes (15 minutes for quick
rising yeast.) Bakeon lightly oiled electric griddle or fry pan at 325
F for about 8minutes on each side until deep golden brown. Cool. To
serve, split andtoast.Source: Back of Red Star Yeast package Original
Post Date: 18 July 1992From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 702
Calories From Fat: 102
Total Fat: 11.7g
Cholesterol: <1mg
Sodium: 800.6mg
Potassium: 320.9mg
Carbohydrates: 128.5g
Fiber: 5.6g
Sugar: 8.8g
Protein: 19.1g


Scale this recipe to Servings [?]