| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Muffins, Breads |
6 |
Servings |
INGREDIENTS
| 4 |
c |
(to 4-1/2 c.) all purpose flour |
| 1 |
pk |
Active dry yeast |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Wheat germ |
| 1/2 |
c |
Quick rolled oats |
| 1 |
c |
Nonfat powdered milk |
| 3 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 2 |
c |
Water |
| 1/4 |
c |
Oil |
| 1/4 |
c |
Cornmeal |
INSTRUCTIONS
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat
flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan,
heat water and oil until very warm (120-130F.) Add to flour mixture. Blend
at low speed until moistened; beat 3minutes at medium speed . By hand,
gradually stir in enough remaining all-purpose flour to make a firm dough.
Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm place until double, about 1 hour. (30
minutes for quick rising yeast.)
Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2
inch thickness. With biscuit or cookie cutter, cut into 3 inch circles.
Place muffins on ungreased cookie sheets. Cover; let rise in warm place
until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on
lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on
each side until deep golden brown. Cool. To serve, split and toast.
Source: Back of Red Star Yeast package Original Post Date: 18 July 1992
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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