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Happy Unsifted baking!

Keira

Unsifted® English Muffins 

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for freshly milled English Muffins COMING SOON!**

PREP: 50 minutes
TOTAL: 2 hours 30 minutes 
YIELD: 15-18 muffins

INSTRUCTIONS:

1.  Mill the fresh flour + popcorn flour

• Set WonderMill®  dial to “Pastry”
• Mill 3 ¼ cups Unsifted® Basic Blend
• Set aside ¼ cup unsifted flour in a small bowl
• Add remaining unsifted flour to medium mixing bowl
• Set WonderMill®  dial to “Course”
• Mill 2 Tbsp popcorn + set aside in a small bowl for finishing
  (Note: If you are not using the WonderMill®  we recommend you read your owners manual to ensure it can handle milling popcorn)

2.  Add dry ingredients

• Add ¼ cup arrowroot powder
• Add 2 tsp salt
• Add 2 tsp instant yeast
• Mix well to combine

3.  Add wet ingredients

Pro Tip: This dough should be tacky, but not overly sticky.  The less flour added the lighter and softer texture will result.

• Add 2 Tbsp honey
• Add 1 ½ cups lukewarm water
• Add ½ cup lukewarm milk
• Add 1 ½ Tbsp olive oil
• Add 2 tsp apple cider vinegar
• Using dough whisk or hands, mix well until smooth texture and holds shape (about 3-5 minutes)  Note: May add 1-2 Tbsp of flour, if needed

4.  Shape the dough + Rise

Pro Tip: Be careful to not overproof dough, ensure that the dough is still rounded on top. If it is flat or spread thin, it is over proofed.

• Prepare sheet pan for dough to rise- do grease and do NOT use parchment paper
• Lightly dust counter with remaining unsifted flour (or use olive oil) to prevent sticking
• Separate dough into 15-18 rounds- do this by either weighing ~70g each and shaping into a tight disk OR flatten all dough to be approximately 1” thick then use 3” biscuit cutter to make circle rounds
• Dip bottom of dough into popcorn flour to prevent from sticking to pan
• Optional: Dip topside of dough lightly into popcorn flour
• Set directly on sheet pan, ugly and popcorn covered side down, about 3 inches apart
• Cover balls loosely with plastic wrap
• Let rise until doubled or passes the poke-test (about 25-45 minutes)

5.  Cook on skillet + Cool for 1 hour

Pro Tip: Don’t be tempted to cook the muffins on a higher temp. or the nooks and crannies won’t develop as much.

• Preheat skillet(s) on low heat
• Using spatula, carefully transfer muffins ugly side down onto preheated skillet (no butter/oil on skillet)
• Cook for 8-12 minutes until bottom is light brown
• Gently flip to other side and cook for additional 4-8 minutes until browned (200-205F internal temp.)
• Let cool on cooling rack for at least 1 hour to allow nooks and crannies structure to setup
• Use fork to open each muffin to get maximum nooks and crannies

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STORAGE TIPS

Cooled English Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months. Do NOT store in the refrigerator, as this will make it go stale faster.

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VARIATIONS

Find our delicious VARIATIONS + TIPS on our hard-copy recipe card that is COMING IN THE FUTURE.

Share your #modernmilling creations! Tag @unsifted.kc

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So, you're craving a sweet treat that's nutty, buttery, and oh-so-delicious? Look no further, because we've got the perfect recipe for you! Get ready to whip up some fresh flour peanut butter cookies that will have your taste buds doing a happy dance.

Our peanut butter cookies are creamy and boast the delicious Unsifted Dessert Blend's mild pastry flour goodness!

They are a simple and scrumptious recipe for making the perfect peanut butter cookies. Get ready to impress your friends, family, or just yourself with these delectable treats.

Happy Unsifted baking!

Sarah + Keira

Unsifted® Peanut Butter Cookies 

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Peanut Butter Cookies COMING SOON!**

PREP: 15 minutes
TOTAL: 30 minutes 
YIELD: 25 cookies

INSTRUCTIONS:

1.  Mill the fresh flour

• Preheat oven to 375F
• Set WonderMill® dial to “Pastry”
• Mill 1 cup Dessert Blend

2.  Mix butter + sugars

Pro Tip: Butter softened past room temperature or overmixed can cause flat cookies. If final dough is shiny, place in fridge to harden.

• In a mixing bowl, add ½ cup softened butter
• Add ¾ cup peanut butter
• Add ⅓ cup sugar
• Add ⅓ cup brown sugar
• Mix using an electric mixer on high speed until smooth and slightly fluffy (about 1-2 minutes)

3.  Add wet ingredients

• Add 1 large egg
• Add 2 tsp vanilla
• Beat well

4. Add dry ingredients

• Add 1 tsp baking powder
• Add ½ tsp salt
• Mix well

5.  Mix remaining ingredients

• Add all unsifted flour 
• Optional: Add mix-ins (see variations on recipe card)
• Mix until just combined (do not overmix!)

6.  Chill dough (optional)

• Cover dough with plastic wrap
• Place dough in refrigerator for 1-2 hours or up to 3 days

7.  Shape + Bake

• Lightly grease baking sheet or use parchment paper
• Shape dough into 1 ½ Tbsp balls
• Optional: Add ¼ cup sugar to small bowl and roll each dough ball in sugar
• Place on baking sheet, 2” apart
• Using a fork, flatten ball making a crisscross pattern
• Bake at 375F for 8-10 minutes
• When cookie edges are barely browned, remove baking sheet from oven to avoid dry cookies
• Let cookies rest about 10 minutes on the baking sheet
• Using a spatula, transfer cookies to a wire rack to cool, or serve and enjoy warm

STORAGE TIPS

Cooled cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months in a freezer bag. Thaw at room temperature before enjoying.

****Find our delicious Bakery Style, Chocolate Dipped, Natural Peanut Butter, Nutter Butter® Homemade Cookie VARIATIONS on our hard-copy recipe card that is COMING SOON****

Share your #modernmilling creations! Tag @unsifted.kc