| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Bread machi, Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk ; scalded |
| 1/4 |
c |
Shortening |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Water ; room temperature |
| 1 |
pk |
Yeast |
| 3 |
c |
Flour; sifted |
| 4 |
tb |
White cornmeal |
INSTRUCTIONS
Combine milk, shortening, salt and sugar. Cool to lukewarm by adding
water. Dissolve yeast as directed on package. Add to milk mixture and stir
well. Add flour and mix until a soft dough is formed. Roll out on floured
board to 1/4 inch thickness. Cut with a 3 1/2 inch round cutter. Place on a
baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle
tops of muffins with additional 2 tablespoons cornmeal.
Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour.
Bake sowly on a hot, ungreased griddle until brown, about 7 minutes on each
side. Split muffins, toast and serve with butter and marmalade.
>From: TLMVC@aol.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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