2 env. dry yeast
1 1/2 c. very warm water
1 tbsp. nonfat dry milk
4 1/2 - 5 c. sifted bread flour & whole wheat flour, divided
1 tsp. salt
Unprocessed bran

Sprinkle yeast over very warm water in large bowl, 105 to 115 degree water. Add dry milk, 2 1/2 cup of sifted flour and salt; beat well. Cover and let rise in warm place for 1 hour.

Punch dough down. Add 2 to 2 1/2 cups flour or enough to make a stiff dough. Turn out on lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Place in lightly oiled bowl, turn to coat. Cover, let rise in warm place until doubled in size, about 1 hour. Punch dough down. Pat out on work surface to 1/2" thickness. Cut into 3" rounds. Dust both sides of round with bran. Let rise, covered until double about 30 minutes. Brown muffins on both sides on lightly greased griddle or in skillet over medium heat. Split muffins with fork and toast.