Yield: 100 portions (4 pans)
Each Portion: 1 muffin
Temperature: 325F Griddle; 350F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Percent | Weights | Measure |
| Yeast, active, dry | .74 | 2-1/4 ounces | 6-2/3 tablespoons |
| Water, warm (105°F. to 110°F.) | 5.92 | 1 lb 2 ounces | 2-1/4 cups |
| Sugar, granulated | .25 | 3/4 ounce | 1-2/3 tablespoons |
| Sugar, granulated | 1.48 | 4-1/2 ounces | 9 tablespoons |
| Salt | .37 | 1-1/8 ounces | 5 teaspoons |
| Shortening, softened | 7.90 | 1 lb 8 ounces | 3-1/3 cups |
| Water, warm | 21.72 | 4 lb 2 ounces | 8-1/4 cups |
| Flour, wheat, bread, sifted | 7.90 | 1 lb 8 ounces | 1-1/2 quarts |
| Milk, nonfat, dry | 2.39 | 7-1/4 ounces | 1-1/2 cups |
| Flour, wheat, bread, sifted | 46.07 | 8 lb 12 ounces | 8-3/4 quarts |
| Eggs, whole | 5.26 | 1 lb | 1-7/8 cups (10 eggs) |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes, then stir again. Set aside for use in Step 3.
- Place sugar, salt, and shortening in mixer bowl. Add water; stir until shortening is melted.
- Sift together flour and milk; add to sugar and shortening mixture. Beat at medium speed until smooth. Add yeast solution.
- Add 1/2 flour mixture; mix well. Add eggs, two at a time, beating well after each addition. Add remaining flour; beat to form a smooth dough.
METHOD FOR HANDLING DOUGH
- FERMENT: Cover; set in a warm place (80°F.) 1-1/2 to 2 hours or until double in bulk.
- PUNCH: Let stand 1 hour.
- MAKE UP: Divide dough into 5 balls. Let rest 10 minutes. Roll dough to 1/2 inch thickness. Cut each piece into 20-4 inch circles.
- Place cut circles in rows 4 by 6 about 1 inch apart on pans which have been sprinkled lightly with 11-3/4 ounces (2 cups) cornmeal (about 1/2 cup per pan).
- PROOF: At 80°F. for 45 minutes or until double in bulk.
- BAKE: Brown muffins on lightly greased griddle 5 minutes per side. Place browned muffins on sheet pans; bake 15 to 20 minutes.
NOTE:
- To serve, split muffins and toast. Serve immediately.
- 12 lb 8 ounces (100 muffins) prepared English muffins may be used. Split muffins; toast
and serve immediately.
VARIATIONS:
- CINNAMON RAISIN ENGLISH MUFFINS: Follow Steps 1 and 2. In Step 3, before mixing
add 3/4 ounce (3 tablespoons) ground cinnamon and 3 lb (2-1/4 quarts) raisins to the flour mixture. Follow Steps 4 through 10.