English Muffins

These english muffins are a great breakfast food, delicious toasted and spread with jam, or use to make an egg mcmuffin, tasty either way.

• 1 1/2 cups milk
• 1 cup water
• 1/4 cup butter
• 2 tablespoons honey
• 1 teaspoon salt
• 1 tablespoon yeast
• 1 1/2 cups whole wheat
• 4 1/4 cups white flour, I use unbleached
• Cornmeal

1. Heat milk, water, butter, and honey until butter is melted and mixture is warm.
2. Add salt, yeast, whole wheat flour, and 2 cups of white flour.
3. Mix until combined.
4. Add the rest of the flour, 1 cup at a time, using as much as needed and knead approx 3 to 5 minutes. The dough will be slightly sticky.
5. Cover and let rest for 5 minutes, while you prepare the baking sheets.
6. Line 2 baking sheets with parchment paper and sprinkle lightly with cornmeal.
7. On a lightly floured surface, roll out dough approximately 1/2" thick.
8. Using a 2" round biscuit cutter, cut circles and gently place 10 on each pan, not touching each other. Sprinkle each muffin with cornmeal. I used up leftover scraps of dough to make a loaf of bread.
9. Let rise until doubled in bulk.
10. Heat griddle to 300º, lightly spray with oil and place muffins gently on the griddle. You can use a cast iron frying pan on the stove on medium low to low heat.
11. Cook each side for 15 minutes or until done. Check for doneness by splitting a muffin apart with a fork. I baked the loaf in  a 375º oven for 30 minutes.
12. Yield: 20 english muffins and 1 loaf of bread.