Low Fat English Muffins - cooking recipe

Ingredients

5 - 5 1/2 cups bread flour
2 (1/4 ounce) packets dry yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup nonfat dry milk powder
1 1/4 cups hot water (120 - 130 Deg)
3 teaspoons reduced-calorie butter, at room temp.
cornmeal, to sprinkle

Preparation

In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients.
Stir to blend together.
Add the butter to the hot water and pour into the dry ingredients.
Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon.
Add the egg.
Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass.
If using a mixer, change to the dough hook.
Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands.
Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it.
If the dough sould continue to be sticky, add liberal sprinkles of flour.
Knead for 10 minutes.
Pat the ball of dough with lightly greased fingertips and place in a bowl.
Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour.
Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes.
Sprinkle the work surface with cornmeal and turn the dough onto it.
Roll out the dough until it is 1/4\" thick.
If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes.
Cut into 3\" round (4\" for eggs Benedict) with a cookie cutter.
Sprinkle the work surface with cornmeal and put the rounds under a towel.
Let rise until they are doubled in size to about 1/2\" thick, 45 minutes.
Heat the electric griddle to 325 deg.
Bake the muffins for 2 min on each side.
Do not cook fast each side.
Remove muffins fromt the griddle ro baking sheet.
Cool on a metal rack before toasting.
Pull apart with the tines of a fork, or the fingers, to toast.
These freeze well and keep for months in the deep freeze at 0 deg.