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Wednesday, April 21, 2010

Prepper Recipe

Hi everyone! I love bread! Homemade bread is one of the best foods you could make. Store-bought bread doesn't hold a candle to it! Bread making is easier than most people think, and is a wonderful skill to know. Bread is a healthy part of our diet and with flour and wheat berries being easy to store, bread can continue to be an important part of your diet regardless of whether it's available in a store or not.

This recipe is for homemade english muffins. These are so yummy! They're not sourdough, like what you would buy in the store. They're part wheat, so they're a little bit more nutritious. The muffins cook on the stovetop, not in the oven, so they're not awful to make in warm weather. I make a batch and freeze it so it can be eaten over time. This recipe should be able to be made with ingredients that are on your shelves. I hope you enjoy them if you try them!

English Muffins
1 c. milk
1/4 c. butter
2 tbsps. sugar
1 tsp. salt
2 pkgs. (1/4 ounce each) active dry yeast
1 c. warm water (110-115 degrees)
2 c. white flour
3 to 3 1/2 c. whole wheat flour
1 tbsp. poppy seeds (optional)

Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add poppy seeds and enough remaining whole wheat flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll to 1/2-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2 in. or 4-in cutter; cover with a towel and let rise until nearly doubled, about 30 minutes. Place muffins, cornmeal side down, in a greased skillet; cover and cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve. Yield: 12-16 muffins.

Prep On!
Gen-IL Homesteader

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