Baked English Muffins

The Record’s “Recipe of the Week”:
Baked English Muffins by Lera A. Maxted

4 cups flour, divided
1 pkg. instant dry yeast
1/2 cup wheat germ
1/2 cup quick cooking oats or raw bran
1 cup nonfat dry milk
2 cups warm water
3 T. sugar
2 tsp. salt
1/2 cup corn meal

In a large bowl, combine 2 cups of flour, yeast, wheat germ, oats or bran, milk, sugar, and salt. Add the warm water and beat on low speed until all ingredients are moistened.

By hand, mix in the remaining 2 cups of flour. Turn out onto a floured surface and knead until smooth. Let rise in a warm place in a covered, greased bowl until double in bulk. Punch down. Divide in half. Sprinkle corn meal on rolling surface. Roll half of the dough to 1/2-inch thickness. Cut with a round cutter and place on a greased cookie sheet, corn meal side down. Repeat with remaining dough. Cover and let rise 1 hour.

Bake at 325° until deep golden brown. Cool slightly, split with a fork, and butter before serving.