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Prep 20min
Total1hr35min
Servings12
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Ingredients
1
package regular active or fast-acting dry yeast
1
cup warm water (105°F to 115°F)
2
tablespoons sugar
1
teaspoon caraway seed
1/2
teaspoon salt
1/2
teaspoon dried sage leaves
1/4
teaspoon ground nutmeg
2
tablespoons shortening
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
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Steps
1
Grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray. In large bowl, dissolve yeast in warm water. Beat in sugar, caraway seed, salt, sage, nutmeg, shortening, egg and 1 cup of the flour with electric mixer on high speed until smooth.
2
Using spoon, stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
3
Stir down batter by beating about 25 strokes with spoon. Spoon into muffin cups, filling each about half full. Cover; let rise 20 to 30 minutes or until batter almost reaches tops of cups.
4
Heat oven to 400°F. Bake about 15 minutes or until golden brown. Serve warm or cool.
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For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.
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