| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Breads, Breakfast | 18 | Servings |
INGREDIENTS
| 1 | c | Milk, scalded |
| 3 | tb | Ons, shortening |
| 2 | ts | S, salt |
| 2 | tb | Ons, sugar |
| 1 | c | Water, cold |
| 1 | pk | Dry yeast dry yeast, |
| 5 | c | Flour, |
| Cornmeal, |
INSTRUCTIONS
Combine hot milk, shortening sugar and salt; stir in cold water and yeast, beating until smooth. * Stir in flour and mix to a stiff dough, kneading until dough can be formed into a ball. Place in a greased bowl and let rise until double. Roll dough 1/2 inch thick on a cornmeal covered board; cut with a floured cutter. Place on an ungreased baking sheet with cornmeal side down and let rise for 15 minutes. With a flat spatula, carefully transfer muffins to a hot ungreased electric frypan or griddle. Bake for 7-10 minutes on each side. Cool. To serve, split, toast and butter. *To make raisin cinnamon muffins, stir in 1/2 cup raisins, and 2 teaspoons cinnamon before adding remaining flour. Any dried fruit such as currants, cherries or cranberries are also good with or without spice. Per serving: 161 Calories; 3g Fat (17% calories from fat); 4g Protein; 29g Carbohydrate; 2mg Cholesterol; 245mg Sodium Recipe by: Daily Bread Cookbook by Judith Bosley Recipie #95 Posted to MC-Recipe Digest V1 #547 by Charles Davis <comet9@worldnet.att.net> on Apr 04, 1997
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