Recipe#73

Servings: Yield: 100 Portions (4 pans)
Portions: 1 muffin each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degree F. Oven; 325 degree F. Griddle

INGREDIENTS

6 2/3 tbsp (2 1/4 oz) yeast, active, dry
2 1/4 cups water, warm (105 to 110 degrees F.)
1 2/3 tbsp. (3/4 oz) sugar, granulated
9 tbsp. (4 1/2 oz) sugar, granulated
5 tsp. (1 1/8 oz) salt
3 1/3 cups (1 lb 8 oz) shortening, softened
8 1/4 cups (4 lb 2 oz) water, warm
1 1/2 qt. (1 lb 8 oz) flour, wheat, bread, sifted
1 1/2 cups (7 1/4 oz) milk, nonfat, dry
8 3/4 qt. (8 lb 12 oz) flour, wheat, bread, sifted
2 cups (10 eggs) eggs, whole

INSTRUCTIONS

Sprinkle yeast over 2 1/4 cups warm water. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Mix well. Let stand 5 minutes. Add 1 2/3 tbsp. sugar; stir until dissolved. Let stand 10 minutes, then stir again. Set aside.

Place 9 tablespoons sugar, salt, and shortening in a mixer bowl. Add 8 1/4 cups warm water; stir until shortening is melted.

Sift together 1 1/2 quarts flour and nonfat dry milk; add to sugar and shortening mixture. Beat at medium speed until smooth. Add yeast solution.

Add 1/2 of flour mixture; mix well. Add eggs, two at a time, beating well after each addition. Add remaining flour; beat to form a smooth dough.

1. FERMENT: Set in a warm place (80 degrees F.) 1 1/2 to 2 hours or until double in bulk.
2. PUNCH: Let stand 1 hour.
3. MAKE-UP: Divide dough into 5 balls. Let rest 10 minutes. Roll dough to 1/2 inch thickness. Cut into 4-inch circles.
4. Place cut circles about 1 inch apart on pans which have been sprinkled lightly with cornmeal (about 1/2 cup per pan).
5. PROOF: At 80 degrees F. for 45 minutes or until double in size.
6. 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.