Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingridients

• 1 cup whole milk
• 2 Tbsps granulated sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup melted vegetable shortening
• 6 cups all purpose flour
• 1 tsp salt

Preparation

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy and bubbly, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and remaining flour, or enough to make a soft dough. Knead dough on a lightly floured board until smooth and elastic, about 8 minutes.Form dough into a smooth ball. Place in greased bowl, cover, and let rise until double in bulk.
3. Punch dough down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter. A tuna can with both ends cut out works well if you don't have a biscuit cutter thats large enough. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle or heavy bottomed skillet, such as cast iron. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Source : http://www.yummyfood.net