Have water at 110°-115°F and all other ingredients at room temperature.

Measure the first 4 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, egg white, and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile, grease 1+1/2 dozen large muffin cups.

Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Spoon into muffin cups, filling no more than half full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups...20 to 30 minutes. Bake 10 to 15 minutes or until well browned on sides and tops, in preheated 400°F oven. Remove from pans and cool on racks.

*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.