Recipe By : Red Star Yeast package
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c All purpose flour --
- up to 4-1/2 c
1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Corn meal
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole
wheat flour, wheat germ, oats, dry milk, sugar, and salt; mix well.
In saucepan, heat water and oil until very warm (120 to 130°F). Add
to flour mixture. Blend at low speed until moistened; beat
3 minutes at medium speed. By hand, gradually stir in enough
remaining all-purpose flour to make a firm dough. Knead on floured
surface, 5 to 8 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm place until double, about 1 hour, or
30 minutes for quick rising yeast.
Punch down dough. On surface sprinkled with corn meal, roll dough
to 1/2" thickness. With biscuit or cookie cutter, cut into 3"
circles. Place muffins on ungreased cookie sheets. Cover; let rise
in warm place until double, about 30 minutes, or 15 minutes for
quick rising yeast. Bake on lightly oiled electric griddle or fry
pan at 325°F for about 8 minutes on each side until deep golden
brown. Cool. To serve, split and toast.
