English Muffins - cooking recipe

Ingredients

1 c. milk
4 Tbsp. melted shortening
2 Tbsp. sugar
1 Tbsp. salt
1 cake yeast
1 c. lukewarm water
6 c. flour

Preparation

Scald
milk
and cool to lukewarm.
Add melted shortening, sugar
and
salt.
Dissolve
crumbled
yeast in lukewarm water and add to first mixture.
Add flour to make a moderately
soft dough.
Mix
well.
Remove to lightly floured board. Knead
until smooth.
Place
dough
in
greased
bowl.
Cover tightly.
Let rise in warm place until almost doubled.
Remove dough
to
a lightly
floured
board.
Flatten
to remove gas bubbles
and form into a roll.
Grease muffin rings and place on
a
greased pan.
Cut
off pieces of dough large enough to fill rings 1/3 full.
Put
dough
in
rings
and
flatten out. Cover and allow to rise
in
warm place until rings are about 3/4 full.
Or roll out
dough about 1/3-inch thick.
Cut with floured cookie cutter. Let rise until light.
Bake on lightly greased griddle that is not
too
hot.
Turn when browned and bake other side when cool, split open and toast then.