English Muffins - cooking recipe

Ingredients

1 c. milk
2 Tbsp. sugar
1 tsp. salt
1/4 c. soft butter
1 c. warm water
1 pkg. active yeast
6 c. sifted enriched flour
cornmeal

Preparation

Scald milk.
Stir in sugar, salt and butter.
Cool.
Measure water into large bowl.
Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture.
Add half of the flour; beat until smooth.
Stir in rest of flour.
Turn onto lightly floured board. Knead until smooth and elastic.
Place in buttered bowl and brush with butter.
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Punch dough down and divide in half.
On board heavily sprinkled with cornmeal, roll out each half to thickness of 1/4-inch.
Cut into rounds with 3-inch cookie cutter.
Cover and let rest for 30 minutes.
Place on lightly greased, medium hot griddle, cornmeal side down.
Bake 15 minutes; turn and bake 15 minutes longer.