RYE BREAD
ENGLISH MUFFINS
3 cups rye flour
3 cups white
flour
1 tablespoon
sugar
1 tablespoon
salt
1 tablespoon
caraway seed
(optional)
1 package active
dry yeast
1 cup milk
3/4
cup water
2
tablespoons
honey
1 tablespoon
butter or
margarine
1/4
cup cornmeal
1 egg white
2
tablespoons
water
1 cup milk
2
tablespoons sugar
1 teaspoon salt
3
tablespoons butter
or margarine
1
cup warm water
(105°F. to
115
0
F.)
1
package active
dry yeast
6
cups
flour
Cornmeal
Combine flours; in Bowl thoroughly mix 4
2
/
2
cups flour mixture, sugar, salt, caraway seed
and yeast.
Combine milk, water, honey and margarine
in a saucepan. Heat over low heat until liq-
uids are just warm (105°F. to 115°F.). Marga-
rine does not need to melt.
Attach Bowl and Dough Hook. Turn to
Speed
2
and mix for
30
seconds. Continuing
on Speed
2,
gradually add warm liquid to
flour mixture, approximately 1 minute. Mix
1 minute longer. Continue on Speed
2,
add-
ing remaining flour mixture, ½ cup at a
time, as needed. Mix until dough clings to
Hook, about 4 minutes.
When dough clings to Hook and cleans sides
of Bowl, knead on Speed
2
for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.
Punch dough down. Divide in half; form
each piece into a smooth ball. Cover; let rest
10 minutes. Flatten each piece slightly. Roll
lightly on board to form tapered ends. Place
loaves on
2
greased baking sheets which
have been sprinkled with cornmeal. Brush
with slightly beaten egg white and water.
Let rise, uncovered, in warm place, free
from draft,
35
minutes.
Bake at 400°F. for
25
minutes, or until done.
Remove from baking sheets and cool on
wire racks.
Yield:
2
loaves
Scald milk. Stir in sugar, salt and margarine;
cool to lukewarm (115
0
F.). Sprinkle yeast in
warm water; stir to dissolve yeast.
Place 5 cups flour in Bowl. Attach Bowl and
Dough Hook. Turn to Speed
2
and gradually
add lukewarm milk mixture, about
30
sec-
onds; then add dissolved yeast mixture,
about
30
seconds. Continue on Speed
2
until
dough clings to Hook, about
2
minutes.
Dough will be sticky.
At Speed
2,
add remaining flour,
1/2
cup at a
time. Knead on Speed
2
for
3
to 5 minutes
longer. Stop. This dough will be very soft.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.
Punch dough down; divide in half. On a
board heavily sprinkled with corn meal, pat
each half of dough into a ½-inch thickness.
Cut into circles with a floured,
3
-inch cookie
cutter. Place on ungreased baking sheets
about
2
inches apart. Cover; let rise in warm
place, free from draft, until doubled in bulk,
about
30
minutes.
Place on a lightly-greased, medium-hot
griddle or skillet, corn meal side down. Bake
until well browned, about 10 minutes on
each side. Cool on wire racks.
To serve, split muffins in half and toast.
Yield: 15 to
18
muffins
28
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