| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water; (105-115 degrees F) |
| 1 3/4 |
c |
Sourdough Starter; see recipe |
| 1 |
tb |
Melted margarine |
| 2 1/2 |
c |
Flour |
| 1 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Cooking spray |
| 1 1/2 |
tb |
Melted margarine |
INSTRUCTIONS
Dissolve yeast in warm water in a large bowl and let stand 5 minutes. Stir
in the Sourdough Starter (at room temperature) and margarine.
Combine 2 1/4 cups of the flour, baking powder, and salt; stir well. Add to
the yeast mixture, stirring to form a moderately stiff dough. Turn dough
out onto a lightly floured surface. Knead dough until smooth and elastic
(about 5 minutes); add enough of the remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands.
Divide dough into 12 (or 18) equal portions. Coat muffin pan with cooking
spray. Gently press 1 ball into each muffin cup. Cover and let rise in a
warm place (85 degrees), free from drafts, 1 hour and 15 minutes or until
doubled in bulk. Uncover; bake at 375 degrees for 12-15 minutes. Remove
from pans immediately and brush with melted margarine.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #990 by NGerard221 <NGerard221@aol.com> on
Jan 7, 1998
A Message from our Provider:
“To ignore our Creator is the height of selfishness”