Whole Wheat English Muffins - yeast

Method

• In a small bowl, Dissolve the yeast and 2 tbsp of warm water.
• Set aside till yeast is dissolved, about 3-5 minutes.
• Make sure water is not too hot or yeast will not work.
• Should be about 105 to 110 F.
• In a large bowl, combine the remaining water (1 cup) , milk, sugar, and salt.
• Stir in the dissolved yeast then gradually beat in one cup of All purpose flour and one cup of whole wheat flour
• Cover with a clean cloth and let it rise in a warm place for about 1 and a half hours.
• After the dough has risen, add the oil and remaining flours, beat in a stand mixer or simply knead by hand.
• Transfer to a well floured surface and roll it into about 1/2 an inch thick.
• Cut into rounds by a cookie cutter or simply by the bottom of any round shaped cup.
• Dust a baking sheet with cornmeal and transfer the muffins to the baking sheet.
• Cover with a cloth and let it rise in a warm place until doubled.
• Roughly 30 -40 mins.
• Heat a skillet with a little bit of oil, cook the muffins on each side for about 3-4 mins each or until lightly browned over medium heat.
• When ready to serve, fork split your muffins and toast them in your toaster.
• Can be stored in an air tight container.
• Enjoy!