English Muffins - cooking recipe

Ingredients

4 to 5 c. white flour
1 pkg. dry yeast
1/2 c. wheat germ
1/2 c. whole wheat flour
1/2 c. quick cooking oatmeal
1 c. nonfat dry milk
3 Tbsp. honey
1 tsp. salt
2 c. water
1/4 c. cooking oil
1/4 c. cornmeal

Preparation

Combine 2 cups white flour and next 7 ingredients in a large bowl.
Mix well.
Heat water and oil to 120\u00b0 to 130\u00b0 and add, blending at low speed until moistened.
Beat 3 minutes at medium speed.
Stir in remaining flour to make a firm dough.
Knead for 5 minutes.
Place in a greased bowl.
Cover and let rise until doubled.
Punch down; sprinkle cornmeal on surface and roll dough to 1/2-inch thickness.
Cut into 3-inch circles.
Place muffins on ungreased cookie sheet.
Cover; let rise to double.
Handle carefully.
Bake on griddle at 325\u00b0, cornmeal side down, for about 8 minutes on each side.
Cool on rack.
Split with fork, toast and serve.