Larry Greenly wrote:Here's a modifiable recipe you can try and see how it works:
4 cups bread flour
1.5 tsp salt
1.5-1.75 cup lukewarm milk
1/2 tsp sugar
1 pkg yeast (scant TBS)
1 Tbs melted butter or olive oil
rice flour or semolina
For whole wheat or grains, I'd substitute no more than half whole wheat and/or I'd throw in a Tbs or so of grains. Too much whole wheat cuts gluten strands and will make them too heavy.
Here's my ingredients version:
2 cups bread flour <edited a typo>
1.5 cups whole wheat (graham) flour
1/2 cup oat flour (made by grinding rolled oats in the food processor until coursely ground)
3 Tbsp milled Flax seed
1 Tbsp wheat gluten
1 1/2 tsp sea salt
1 Tbsp honey
1 3/4 cup lukewarm 1% milk
1 pkg Fleischmanns yeast
cornmeal for the counter
I mixed and kneaded the dough with the Kitchen Aid stand mixer, and let rise.
I rolled the dough out too thin as it turned out, and only got enough loft on the second rise for those from the trimmings when I cut the first rounds. I kneaded the trimmings back together (briefly) and rolled it not so thin. Btw, a highball glass makes a dandy cutter for getting 3-inch rounds!
So I ended up with 18 or so, about double the number I should have, but as it turned out, they tasted just as good when fresh off the griddle.
Here's a crumbshot for Celia.
Gail calculated the results at 2 WW points per muffin, the same as the Pepperidge Farms whole wheat muffins she had been buying at $2.99 per six-pack.
