Recipe For English Muffins Upon Request

English Muffins

Heat in a saucepan until very warm(130* F.):
1 1/2 cups milk
1/4 cup butter
In large mixer bowl, combine:
2 Tbsp. sugar
1 tsp. salt
2 1/4 tsp. dry yeast
1 1/2 cups flour
With mixer at low speed, gradually beat liquid into dry ingrdients. Increase speed and beat 2 minutes, or beat vigorously by hand. Beat in:
1 egg
1 cup flour
With spoon, add:
2 cups flour, or enough to make stiff dough
Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning once. Cover; let rise in warm place until doubled, about 1 1/2 hours. Punch down.

Turn onto lightly floured surface; cover with bowl 15 minutes, and let dough rest. Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8" thick. Cut dough into 3" circles; reroll scraps to make 18 circles in all.

Dip both sides of each circle in cornmeal; place circles on cookie sheets. Cover and let rise in warm place until doubled, about 45 minutes. Brush large skillet or griddle with salad oil and heat. When medium hot, put in 6 muffins, cook 8 minutes on each side or until brown. Repeat until all are cooked. To serve, split muffins horizontally with tines of fork and toast.