English Muffins #2

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tablespoon active dry yeast (one packet's worth)
• 1/4 cup lukewarm water
• 3/4 cup milk (whole, skim, soy, rice, any will do)
• 2 tablespoons butter
• 1 teaspoon salt

Directions

1. 1

   Add yeast to water & let sit for a few minutes. Meanwhile, scald milk & add the salt & butter & stir. Cool to lukewarm.

2. 2

   Stir the yeast & add to the lukewarm milk mixture & slowly beat into 2 cups of the flour, mix until smooth, cover & let rise for one hour. After rising, beat in the remaining one cup of flour & knead on a lightly floured cutting board until smooth. Cover & let rise until doubled in bulk.

3. 3

   Roll dough into about 12 inch (2 cm) thickness & using either 3 or 4 inch round cutters cut out dough & re-knead roll & cut the remaining dough until all dough is used. Cover the muffins until doubled in bulk (for best results, let rise for another hour).

4. 4

   You can sprinkle the muffins with cornmeal if you wish. Place risen muffins on a lightly greased pan & cook for 7-10 minutes on each side or until each side is browned & the tops are hardened.

5. 5

   It is best to let the muffins cool first before splitting & eating them, as the centers will still be gooey in texture.

6. 6

   You may split the cooled muffins with a fork or with a knife & toast the inside of the muffin. Store in an airtight bag or wrap each one in plastic wrap & store in the fridge.