Recipe ingredients
- 1 package dry yeast
- 1/4 cup warm water
- 1 cup milk, scalded
- 3 tablespoons butter
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups sifted flour, divided
- 1 egg, lightly beaten
- Cornmeal
Recipe method
- Dissolve yeast in warm water. Combine milk, butter, sugar and salt.
- Cool milk mixture to lukewarm and stir in thoroughly 2 cups flour.
- Add yeast and egg, beating thoroughly. Add remaining flour or enough to make moderately soft dough.
- Turn out on lightly floured board and knead until smooth and satiny.
- Place dough in buttered bowl, butter surface slightly and cover with light towel.
- Let rise in warm place until double in bulk, about 1 hour. Punch down. Let rest for 10 minutes.
- Roll out 1/4 inch thick on board lightly covered with cornmeal. Cut into 3-inch rounds.
- Sprinkle tops with cornmeal, cover with dry towel and let rise on board about 45 minutes or until double in bulk.
- Bake slowly on ungreased heavy griddle. Bake each side 7 to 8 minutes.
Other yeast bread recipes:
English muffins recipe
|
