| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | Bread | 16 | Servings |
INGREDIENTS
| 1 2/3 | c | Milk |
| 2 1/2 | tb | Butter |
| 1 | pk | Yeast |
| 1 | tb | (heaping) sugar |
| 1/3 | c | Warm water |
| 1 | Egg | |
| 2 | ts | Salt |
| 1 | tb | Vinegar |
| 5 | c | Unbleached flour |
| Cornmeal or bread crumbs |
INSTRUCTIONS
From: George McTyre <MCTYREG@baylor.edu> Date: Tue, 12 Jul 1994 22:18:06 -0400 (EDT) Heat the milk and melt the butter in it. Cool. Combine the yeast, water, and sugar. Allow to proof for a few minutes. Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt, and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be pretty sticky. I let the mixer do the kneading for me for about 5 more minutes. Cover and allow to rise in draft-free area for 1 hour. Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie sheets with vegetable spray. Scoop up approx. 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3 inch circle. Allow muffins to rise for about 8 minutes. Heat a griddle or skillet on top of the stove. You should use medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely. NOTE: The recipe says to lightly oil the griddle, but I use our cast iron griddles that are so well-seasoned that I don't add extra oil and they cook just fine. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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