Baked English Muffins

Name: Baked English Muffins
Prep time: 32 min
Cook time: 20 min
Yield: 12
Ingredients: 1 2 1/4 cups King Arthur Unbleached All-Purpose Flour; 1 1/2 cup Hi-maize Fiber; 1 1 teaspoon salt; 1 1 tablespoon Pizza Dough Flavor, optional; 1 2 teaspoons baking powder; 1 2 tablespoons sugar; 1 2 teaspoons instant yeast; 1 1 cup + 2 tablespoons lukewarm milk*; 1 2 tablespoons melted butter; 1 2 teaspoons vinegar, white or cider; 1 cornmeal or semolina to coat the muffins; 1 *Or substitute 1/4 cup (1 1/4 ounces) Bakers' Special Dry Milk, and 1 cup + 2 tablespoons (9 ounces) lukewarm water; don't mix them together, the dry milk doesn't reconstitute.

Baked English Muffins was pinched from <a href="http://www.kingarthurflour.com/recipes/baked-english-muffins-recipe?go=EM130408J2" target="_blank">www.kingarthurflour.com.</a>

"These beautiful, high-rising English muffins are baked, not cooked on a griddle. While their interior isn't filled with the signature fissures of a griddle-baked English muffin, their texture is still craggy enough to trap and hold butter and jam — which is the point, after all...."

INGREDIENTS

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1 2 1/4 cups King Arthur Unbleached All-Purpose Flour

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1 1/2 cup Hi-maize Fiber

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1 1 teaspoon salt

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1 1 tablespoon Pizza Dough Flavor, optional

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1 2 teaspoons baking powder

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1 2 tablespoons sugar

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1 2 teaspoons instant yeast

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1 1 cup + 2 tablespoons lukewarm milk*

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1 2 tablespoons melted butter

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1 2 teaspoons vinegar, white or cider

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1 cornmeal or semolina to coat the muffins

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1 *Or substitute 1/4 cup (1 1/4 ounces) Bakers' Special Dry Milk, and 1 cup + 2 tablespoons (9 ounces) lukewarm water; don't mix them together, the dry milk doesn't reconstitute.

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