| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Breads, Quick/muffi, Hand made, Fatfree |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 2 |
c |
Warm water |
| 5 |
c |
All-purpose flour; (5 to 6) |
| 1 |
tb |
Sugar |
| 3 |
ts |
Salt |
| 1/2 |
c |
Shortening |
|
|
Cornmeal |
|
|
Margarine or butter |
INSTRUCTIONS
In a large bowl, dissolve yeast in warm water (105 to 115 F). Add 3 cups
flour, sugar, salt and shortening to yeast mixture, stirring by hand until
moistened. Stir vigorously by hand until smooth. Gradually add remaining 2
to 3 cups flour to form a stiff dough, beating well after each addition. On
floured surface, gently knead dough 5 to 6 times until no longer sticky.
Roll dough to 1/4 to 3/8 inch thickness; cut with floured 3 to 4-inch round
cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place
cut-out dough on cornmeal; sprinkle with additional cornmeal. Cover loosely
with plastic wrap and cloth towel. Let rise in warm place until light,
about 30 to 45 minutes. Heat griddle to 350 degrees F. With wide spatula,
invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or
until light golden brown; cool. Split in half and toast before serving.
Spread with margarine.
Yield: 18 to 26 muffins
Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium
250mg.
>From: Shasta Brewer <shastab@lyon.york.lib.sc.us>
Recipe by: Pillsbury's The complete book of baking
Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”