1 1/4 c. lukewarm water
4 c. bread flour
2 1/2 t. instant yeast
1/2 t. salt
2 small egg whites
fine cornmeal
In a large bowl pour in lukewarm water. Add instant yeast, baking soda and 2 c. flour.
Mix until smooth. Allow to sit for 5 minutes uncovered.
Beat the egg whites until stiff peaks form. Fold egg whites into the dough. Start to add in the rest of the flour, 1/4 cup at a time. After the first addition of flour, add the salt. Continue adding flour and stirring.
When the mixture becomes too hard to mix in the bowl, pour it onto a flat surface and knead for 5-6 minutes until the dough becomes smooth and silky.
Add a little oil to a deep bowl. Turn the dough in the bowl till all sides of the dough are coated with the oil. Cover with a clean cloth, or plastic wrap and allow to rest until double, about 1 hour.
Afterwards, pour dough onto a flat surface. Press to release some of the air from the dough. Using a rolling pin roll out dough to a circle 1/2" thing. Allow dough to rest for 3 minutes.
Using a 3" cookie cutter, cut the dough into circles. Place cut pieces onto some cornmeal. Sprinkle the tops with cornmeal. Cover with plastic wrap and allow to rest for 45 minutes.
About 5 minutes before your are ready to cook the muffins begin to heat a griddle to medium or an electric fry pan to 350 degrees. Spray the pan with an oil spray, place muffins on the pan and fry 3-4 minutes on each side. Then turn over and fry again for another 4 minutes on each side.
