English Muffins

Total Time: 2 hrs 25 mins Preparation Time: 50 mins Cook Time: 1 hr 35 mins

Ingredients

• 1 envelope yeast
• 1 1/2 teaspoons salt
• 1/2 cup milk, lukewarm
• 1 egg
• 2 tablespoons sugar
• 4 1/2-5 cups flour
• 1 cup milk
• 1/2 cup yellow cornmeal
• 1/4 cup butter
• 2 tablespoons butter, melted

Recipe

• 1 since you cook these on top of the stove, there is no need to preheat the oven.proof the yeast in the l/2 cup of lukewarm milk with the sugar.scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
• 2 add the salt and the slightly beaten egg to the milk-and-butter mixture. pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. add the flour, a little at a time,mixing together well.
• 3 turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
• 4 knead until elastic and shiny.
• 5 then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
• 6 meanwhile, pour the cornmeal onto a platter and set aside. take the dough out onto the work surface and knead again for a couple of minutes.
• 7 roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
• 8 put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
• 9 place on a baking sheet and cover with a towel.
• 10 let stand for about 20 to 30 minutes or until doubled in size. place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
• 11 cook for approximately 5 minutes on each side, or until they are slightly brown.
• 12 cool on a rack.
• 13 toast after they are completely cooled off and right before serving them.