Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----YEAST-FLOUR MIXTURE-----
2 c All-purpose flour
2 tb Sugar
2 ts Salt
1 Envelope active dry yeast
-----LIQUID MIXTURE-----
1 3/4 c Milk
1/4 c Water
1 tb Butter
-----REMAINING INGREDS-----
1 Egg
4 c All purpose flour, divided
1/2 c Cornmeal
Yeast-flour Mixture: In large bowl of mixer stir
together 2 c flour, the sugar, salt and dry yeast; set
aside.
Liquid Mixture: Heat milk, water and butter until very
warm (120 to 130 degrees F). Add gradually to
yeast-flour mixture and beat at medium speed 2
minutes. Add egg and 1 c flour; beat at high speed 2
minutes. Stir in just enough remaining flour to make
a soft dough. Knead on lightly floured surface until
smooth and elastic, adding more remaining flour if
dough is sticky. Cover with plastic wrap and let rise
in warm, draft-free place until double, about one
hour. Punch down. Cover and let rise again until
double, about 45 minutes. Punch down. On lightly
floured surface roll out 1/2 inch thick. With a 3 1/4
inch round cutter cut out muffins. Sprinkle cookie
sheets lightly with cornmeal. Add muffins, about 1
inch apart. Sprinkle with additional cornmeal. Cover;
let rise until double, about 45 minutes. Heat lightly
greased griddle or heavy skillet. With wide spatula
carefully remove muffins (do not compress or puncture
or they will collapse) to griddle. Bake over very low
heat 8 to 10 minutes on each side until light brown.
(Muffins should sound hollow when tapped) Cool on
racks. To serve, split with fork tines; toast.
VARIATIONS - ONION: Add 1 envelope onion soup mix and
3 T nonfat dry milk to yeast-flour mixture and
decrease salt to 1 t. Increase butter to 2 T.
Substitute 1 3/4 c water for the milk in liquid
mixture (total 2 c water).
