Eng muffin

Ingredients made with flax meal 8/30/17 2 1/2 cups whole wheat pastry flour
2 cups white flour
11/4 teaspoons salt
1 Tablespoon sugar or honey
1 teaspoon baking soda
2 teaspoons instant yeast
1 3/4 cups milk (I used 1%)
3 tablespoons salted butter
1 large egg, beaten cornmeal for dusting Instructions
Whisk together the flour, salt, sugar, baking soda and yeast.
Set aside. In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.
In a stand mixer, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together.
I used bread machine

Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a biscuit cutter or a glass abour 3

inches across to cut the english muffins. Place the cut dough on a baking sheet dusted with cornmeal.
Cover the baking sheet with a towel and let it rise for 20 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown.

Finish cooking the muffins in the oven for 15 minutes. These will keep for up to 2 weeks in an airtight container at room temperature or you could freeze them in a freezer safe ziploc bag.