English Muffins - cooking recipe

Ingredients

3 Tbsp. butter
1 1/4 tsp. salt
2 Tbsp. sugar
1 c. scalded milk
1 pkg. yeast
1/4 c. lukewarm water
1 egg, beaten
4 c. sifted flour

Preparation

Add butter, salt and sugar to milk.
Cool to lukewarm. Soften yeast in water.
Add yeast, egg and 2 cups flour to cooled milk.
Stir to blend well, then knead in remaining flour until firm and elastic.
Let rise until doubled in bulk, about 1 hour. Roll into 4-inch circles.
Leave on board.
Cover; let rise until doubled in bulk, about 1 hour.
When light, sprinkle with corn meal, if desired.
Bake slowly on hot ungreased heavy griddle or frying pan for 7 minutes on each side.
Brown slowly.
Makes 12 muffins.