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

4 Cup(s) to 4-1/2 c. all purpose
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
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

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

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