| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
|
100 |
Servings |
INGREDIENTS
| 8 1/4 |
c |
WATER; WARM |
| 2 1/4 |
c |
WATER; WARM |
| 10 |
|
EGGS SHELL |
| 7 1/4 |
oz |
MILK; DRY NON-FAT L HEAT |
| 8 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 4 1/2 |
oz |
SUGAR; GRANULATED 10 LB |
| 3/4 |
oz |
SUGAR; GRANULATED 10 LB |
| 1 1/2 |
lb |
SHORTENING; 3LB |
| 2 1/4 |
oz |
YEAST BAKER 2 LB |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE
350 F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F
MIX WELL. LET STAN 5 MINUTES, ADD SUGAR, STIR UNTIL DISSOLVED. LET
STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
2. PLACE SUGAR, SALT, AND SHORTENING IN MIXER BOWL. ADD WATER;
STIR UNTIL SHORTENING IS MELTED.
3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING
MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.
4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS, TWO AT A TIME,
BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR, BEAT TO
FORM A SMOOTH DOUGH.
5. FERMENT: SET IN A WARM PLACE (80 F) 1 1/2 TO 2 HOURS OR UNTIL
DOUBLE IN BULK.
6. PUNCH: LET STAND 1 HOUR.
7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.
ROLL DOUGH TO 1/2 INCH THICKNESS. CUT INTO 20 - 4" CIRCLES.
8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE
BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUT 1/2 CUP PER PAN).
9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.
10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER
SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.
11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY.
Recipe Number: D02100
SERVING SIZE: 1 MUFFIN
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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