Cornmeal Oven is not needed. Use pan or electric griddle heated to 160ºC . In large mixer bowl, combine 1.25 cups flour, yeast, sugar and salt; mix well. Add warm water (125 F. or so) and oil to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and allow to rise in a warm place until double, about 45 minutes. Punch down dough. On surface sprinkled with cornmeal, roll dough into 1 cm thickness. With biscuit or cookie cutter, cut into 3 to 10 cm circles. Place muffins on ungreased cookie sheets. Cover and allow to rise at room temperature until double, about 30 minutes. Bake on lightly oiled electric griddle or fry pan at 160ºC . for about 8 minutes on each side, until deep golden brown. Yield: About dozen muffins. Found in bakebred.zip on Linda Fields's Cyberealm BBS. Formatted by Cathy Harned.