English Muffins

Makes 12-24 muffins

Whether smeared with butter and preserves or used for Eggs Benedict, these are everything the store-bought ones wish they were!

ingredients

1
Generously flour a non-stick baking sheet. Sift the flour & salt together, make, making a well in the center.
2
Blend 5 ounces of the milk together with the sugar and yeast; let stand 5 minutes. Stir in remaining milk and butter. Add this to center of flour.
3
Beat together for 4-5 minutes until smooth and elastic. Cover with oiled plastic wrap; let rise 45-60 minutes until doubled.
4
Knead and roll out on lightly floured surface 1/2 inch thick; cut into rounds with biscuit cutter. Dust with cornmeal and place on baking sheet. Let rise covered 20-30 minutes.
5
Cook on greased griddle over medium to medium-low heat, about 7 minutes per side until golden.
6
Serve or store in an airtight container. Adding a piece of sliced bread will help retain moisture.