English Muffins

By KDHarmon

Ingredients

• 1 C milk
• 1 Tbl sugar
• 1 tsp salt
• 3 Tbl butter
• 1 pkg dry yeast
• 1 C warm water (105-115 degrees)
• 6 C flour
• cornmeal

Details

Servings 18

Preparation

Step 1

Scald milk. Stir in sugar, salt and butter. Cool to 105-115 degrees. Sprinkle yeast in warm water, stir to dissolve yeast. Add to milk mixture.

Dough will be soft and slightly sticky. Knead slightly and place in greased bowl, turning to grease top. Cover with damp cloth and let rise in warm place until doubled in bulk.

Punch down dough and divid in half. On board well sprinkled with cornmeal, roll or pat each half of the dough into 1/2-inch thickness. Cut into circles with floured 3-1/2-inch cookie cutter.

Turn muffins over on board so both sides are covered with cornmeal. Let rise in warm place, free of draft, til doubled in bulk, about 30 minutes.

Place on medium-hot griddle or skillet, cornmeal side down. Bake until well-browned, about 10 miknutes each side.