Cornmeal Bubble Ring

Ingredients

• 2 1/2 cups all-purpose flour
• 1 package active dry yeast
• 2 cups milk
• 1/4 cup margarine or butter
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 3/4 cup yellow cornmeal
• 2 1/4 to 2 3/4 cups all-purpose flour

Instructions

1. Combine 2 1/2 cups all-purpose flour and 1 package active dry yeast. Heat and stir 2 cups milk, 1/4 cup margarine or butter, 2 tablespoons sugar, and 1 1/2 teaspoons salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in 3/4 cup yellow cornmeal. Using 2 1/4 to 2 3/4 cups all-purpose flour, stir in as much flour as you can.
2. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape into a ball in a greased bowl; turn once over. Cover; let rise in a warm place till double (about 1 hour). Punch down. Turn out onto a floured surface. Divide into 4 portions. Divide each portion into 8 pieces (32 pieces total). Roll each piece into a ball. Dip balls into 1/4 cup melted margarine or butter. Arrange balls in a greased 10-inch tube pan. Cover; let rise in a warm place till nearly double (35 to 45 minutes). Bake in a 375° oven for 40 to 45 minutes or till golden brown. Cover loosely with foil the last 10 to 15 minutes of baking, if necessary. Remove from pan immediately. Cool on a wire rack.
3. Cornmeal-Cheese Bubble Ring: Prepare as above, except add 1 cup shredded cheddar or American cheese to saucepan with milk mixture.