Recipe by Anka
This is a sized down recipe, not suitable for bread machines. The "yield" is approximate, you'll get different results with different sized rings of course
- 5 -5 1⁄2 cups bread flour
- 2 (1/4 ounce) packets dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 cup nonfat dry milk powder
- 1 1⁄4 cups hot water (120 - 130 Deg)
- 3 teaspoons reduced-calorie butter, at room temp.
- cornmeal, to sprinkle
Directions See How It's Made
- In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
- Stir to blend together.
- Add the butter to the hot water and pour into the dry ingredients.
- Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
- Add the egg.
- Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
- If using a mixer, change to the dough hook.
- Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
- Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
- If the dough sould continue to be sticky, add liberal sprinkles of flour.
- Knead for 10 minutes.
- Pat the ball of dough with lightly greased fingertips and place in a bowl.
- Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
- Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
- Sprinkle the work surface with cornmeal and turn the dough onto it.
- Roll out the dough until it is 1/4" thick.
- If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
- Cut into 3" round (4" for eggs Benedict) with a cookie cutter.
- Sprinkle the work surface with cornmeal and put the rounds under a towel.
- Let rise until they are doubled in size to about 1/2" thick, 45 minutes.
- Heat the electric griddle to 325 deg.
- Bake the muffins for 2 min on each side.
- Do not cook fast each side.
- Remove muffins fromt the griddle ro baking sheet.
- Cool on a metal rack before toasting.
- Pull apart with the tines of a fork, or the fingers, to toast.
- These freeze well and keep for months in the deep freeze at 0 deg.