1 package dry yeast ¼ cup warm water 1 cup milk, scalded 3 Tbs butter room temp 2 Tbs sugar | 1 tsp salt 5 to 5 ½ cups flour 1 egg room temp Cornmeal |
Dissolve yeast in warm water, whisk and set aside
In a large bowl add milk, butter, sugar, salt, and 3 cups flour. Blend. If this mixture is warm and not too hot for the yeast add the dissolved yeast. Beat 150 strokes or 2 min with mixer. Beat in Egg
Spoon in remaining flour, ¼ cup at a time. When dough cleans sides of the bowl, turn onto floured surface and knead, till smooth and elastic
Lightly grease dough let it rise in mixing bowl. Cover and set in a warm place until double in size.
Punch down the dough knead for 30 seconds and set aside to rest for 10 minutes
Sprinkle work surface with cornmeal and turn the dough onto it roll out the dough until it is ¼ inch thick. The dough is very elastic and draws back when rolled, let it set a few seconds and roll again. Cut into 3 inch rounds, I use a large jar ring.
Knead the uneven pieces together roll out and cut more rounds, repeat till all dough is used.
Set rounds on a corn-mealed surface and let rise till they are ½ inch thick
Heat heavy griddle to hot. Bake the muffins for 2 minutes on each side, Reduce heat and bake 6 additional minutes on each side. Be careful not to scorch them;
Cool on metal rack.
Pull apart with tines of a fork and toast the insides.
These freeze well.
