Sunday, October 14, 2012

Buttermilk WholeWheat English Muffins

 
 
Homemade Buttermilk Wholewheat English Muffins, so much better than store bought and better for you.  I used white whole wheat flour, my new flour friend in the kitchen. 
 
The recipe I used I found all over the internet,and onTaste of Home I change a few things so here it is adapted to fit my needs. Please click on the above link for recipe.
 
Buttermilk Whole-Wheat English Muffins (Bread Machine Manual Dough Cycle)

1 1/3 cups whole-wheat flour*
2 cups all-purpose flour*
2 teaspoons bread machine or instant yeast

1 cup lukewarm buttermilk (90-F to 100-F)*
1 egg, beaten
2 teaspoons white granulated sugar
1/2 teaspoon table salt
1/4 teaspoon baking soda*
3 Tablespoons melted butter

1 Tablespoon cornmeal


1. In a mixing bowl, stir together the flours and dry yeast. Mix well and pour dry flour mixture into bread machine. Make a depression in center of flour to pour liquid into.

2. In a small mixing bowl, stir together the warm buttermilk, beaten egg, sugar, salt, baking soda and melted butter. Mix well. Pour liquid into center of the depression you made in the flour in the bread machine.

3. Set bread machine to MANUAL DOUGH CYCLE. Monitor dough as it mixes for the first few minutes and add more flour or water as needed, a tablespoon at a time, to form a smooth ball of dough. It should be firm enough to hold its own shape and not sticky. It should not be so dry that it is crumbly.

4. When the bread machine completes its mixing and kneading cycle, turn it off and remove the dough. Don't allow it to rise in the bread machine.

5. Dust a bread board with about 1/2-tablespoon of corn meal. If you need to, you can dust the dough with a little dry flour, if it's too sticky to handle.

6. Place dough on bread board and divide dough into 12 equal sized pieces.

7. Take each piece of dough and roll into a ball, then flatten it into a disc about 3-inches across and 1/4-inch high.

8. Dust a cookie sheet with 1/2-tablespoon of cornmeal and lay each flattened piece of dough on cookie sheet, about 1-inch apart.

9. Place in a warm place to rise, (like oven that is off, with the oven light turned on) and allow dough to rise for 1/2-hour.

10. Heat a griddle or skillet to medium heat, as if you were making pancakes. If using an electric skillet or griddle set it to 275-F to 300-F. Don't add oil to the griddle. A non-stick surface or cast iron works well.

11. The dough will look slightly puffy, like large cookies, that's okay, they will puff up a lot more during cooking.

12. Carefully pick up each piece of risen dough and place it on the hot griddle. Trying to move them with a spatula will deflate them.

13. Reduce heat slightly on griddle and cook the dough for 5 to 7 minutes on each side. They can be turned with a spatula once they are cooked on one side.

14. They are done when they are golden brown on the top and bottom. Split them using a fork. Toast them and serve with butter and/or jelly. When cool, they can be stored in a plastic bag.

Makes 12 Buttermilk Whole-wheat English muffins.
 
 
I used squares of parchment paper dusted with cornmeal to place the muffins on, this makes moving them after they have risen really easy.  I also followed my manufacters instructions for putting stuff in the bread machine, mine is liquids first, then flour, then yeast.
 
 
You can see this in the picture above.
 
 
Here they are all risen, this recipe makes 12 muffins, I just took a picture of 8 as they were rising.  I let mine rise for about 45 minutes.
 
 
I turned my electric skillet to 300 degrees and let it preheat.  I grilled mine 7 minutes per side.
 
 
 
 
 
 
There you have it great homemade muffins, cheaper than the store and better for you !!!
 
I figured this dozen of muffins only cost me 2 dollars to make and a little of my time.
 
I hope you enjoy !!!
 
Denise
 
The Bread Fairy
 

Sunday, October 7, 2012

Pumpkin SnickerDoodles

 
 
 
 
Well here you have it fall in a cookie.  They make the house smell so great while they are are baking.
 
 
I printed this recipe sometime last year and forgot all about it.  Then while searching through my binder of recipes, I spotted it and knew I had to make them pronto. 
 
 
This recipe is from RecipeGirl Pumpkin Snickerdoodles , please click on the link for the recipe.
 
I did make a few changes to it.  I added more cinnamon and a little pumpkin pie seasoning to the batter.  I also put my cookie dough in the freezer, as after even 2 hours in the fridge it was hard to roll into balls and into the spicy sugar mixture.
 
 
 
Here are some of the cookies before you flatten them with a glass notice not really in balls, I used my cookie scoop to make them and roll them in the sugar.
 
 
Aww and now ready for the oven.
 
 
 
So there you have Fall in a Cookie !!
 
 
Enjoy
 
Denise
 
The Bread Fairy