Featured Pinch Tips Video
- 1 egg
- about 4 cups all purpos flour
- about 1/2 cup cornmeal
- 2 cups all purpose flour
- 2 tbs sugar
- 2 tsp salt
- 1 envelope active dry yeast
- 1 and 3/4 cups milk
- 1/4 cup water
- 1 tbs butter or margarine
1In large bowl of mixer stir together 2 cups flour, the sugar, salt, and dry yeast. Set aside
2Heat milk, water and butter until very warm (120 - 130 degrees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes.
3Add egg and 1 cup flour; beat at high speed 2 minutes.
4Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
5Cover with plastic wrap and let rise in a warm draft-free place until doubled, about 1 hour. Punch down.
6Cover and let rise again until double, about 45 minutes. Punch down.
7On lightly floured surface roll out 1/2 inch thick. With 3-1/4-inch round cutter (or clean tuna can opened at both ends) cut out muffins.
8Sprinkle cookie sheets lightly with cornmeal. Add muffins about 1 inch apart. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
9Heat lightly greased griddle or heavy skillet. With wide metal spatula carefully remove muffins (do not compress or puncture muffins or they will collapse) to griddle.
10Bake over very low heat 8 to 10 minutes on each side until light brown. (muffins should sound hollow when tapped.)
11Cool on racks. To serve, split with fork tines; toast.