1 tbsp yeast
1 cup warm water
4 cups flour
½ cup toasted wheat germ
2 tsp salt
1 egg
1 ½ cups warm milk
2 tbsp butter, melted
½ cornmeal
1.In
a small bowl stir together yeast, warm water, and honey. Set for 10 minutes
2
2. In
a large mixing bowl combine 2 cups flour, wheat germ, and salt. Make a well and
add egg, milk, butter, and yeast mixture. Beat until creamy, about 2 minutes.
Add remaining flour ½ cup at a time to form a soft dough that just clears sides
of the bowl.
3. On
lightly floured surface knead dough until smooth and springy, 1-2 minutes. Add
1 tbsp of flour at a time, as necessary to prevent sticking. The softer you can
leave this dough, the lighter the muffin will be. Place dough in a deep,
lightly oiled bowl, turn once to coat. Cover and let rise until double about 1 ½
hours.
4. Sprinkle
work surface with corn meal. Turn dough out onto surface and roll into a
rectangle about about ½ inch thick. Sprinkle top lightly with corn meal to
prevent sticking. Cut in 3 inch circles. Re roll scraps using al the dough. Cover
cut circle and rest 30 minutes.
5. Preheat
a large skillet over medium heat. Place several muffins on hot griddle. Cook
for 10 minutes on eac side. Muffins will be quite brown. They take time to cook
all the way through so don’t rush. If they are rising too fast, refrigerate
while the others are baking.
Notes: Can substitute wheat flour if
wheat muffins are desired.
