Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Active dry yeast |
| 2 cups | Warm water |
| 5 \N | 6 cups all purpose or unbleached flour |
| 1 tablespoon | Sugar |
| 3 teaspoons | Salt |
| ½ cup | Shortening cornmeal margarine or butter |
In large bowl, dissolve yeast in warm water (105-115F) Lightly spoon flour into measuring cup; level off. 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 2-3 cups flour to form a stiff dough, beating well after each addition.
On floured surface, gently kead dough 5-6 times until no longer sticky. Roll dough to ¼ - ¾ inch thickness; cut with 3-4 inch floured round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cutout dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, 30-45 minutes. Heat griddle to 350F. With wide spatula, invert dough rounds onto ungreased griddle. Bake 5-6 minutes on each side or until light golden brown; cool. Split, toast and butter. Makes 18-26 muffins.
Origin: The Pillsbury Bake-Off Cookbook. This recipe was submitted by Julia Hauber, Kansas. Bake Off #19, 1968. Shared by: Sharon Stevens From: Sharon Stevens Date: 09-19-94