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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Great to eat with just butter or make breakfast sandwiches Ingredients:
1 cup warm water (105 degrees) |
1 (3/4 ounce) package active dry yeast |
1 cup milk |
2 tablespoons sugar |
1 1/2 teaspoons salt |
3 tablespoons butter |
5 -6 cups all-purpose flour |
1/2 cup cornmeal |
Directions:
1. Dissolve yeast in warm water in a mixing bowl. Combine milk, sugar, salt, and butter, and heat to 110 degrees.
2. Add to yeast mixture with 3 cups flour. Beat for 3 minutes.
3. Add enough remaining flour to make a soft dough and turn out onto floured surface.
4. Knead for 3-5 minutes, or until smooth and elastic.
5. Place in a bowl, cover with a wet tea towel, and let rise 1 hour.
6. Punch dough down, and divide in half. Let dough rest for 10 minutes. On a surface generously sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness.
7. Cut into circles with a floured 3-inch biscuit cutter.
8. Place circles onto ungreased baking sheet. Cover with a dry tea towel and let rise 30 minutes.
9. Place risen muffins gently onto a medium-hot griddle and cook for 10 minutes on each side.
10. Cool on a wire rack.
11. Split with a fork and toast.
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