English Muffins

A few years ago a friends husband was watching the news and during their cooking session, they did English Muffins. I believe he talked her into making them that night. She raved about them and I made them soon after and took them to a family breakfast. They are a little bit of work, but they are so good that its worth it.

English Muffins
1-2/3 cups 1% milk
2-1/2 Tbs. butter
1 pkg. active dry yeast
1 heaping Tbs. sugar
1/3 cup warm water
1 large egg
1 Tbs. cider vinegar
5 cups unbleached flour
Cornmeal
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Scald the milk with the butter and than allow to cool to about 100 degrees. in a large mixing bowl, combine the yeast, water and sugar. Allow to sit for about 10 minutes. Combine the milk mixture with the yeast mixture. Add the egg and cider vinegar, along with half the flour and mix together. Add the salt and remaining flour and mix well. The mixture will be sticky. Cover and allow to raise for about 1 hour.

Dust work surface with cornmeal and roll dough out to about 3/4 inch thick. Sprinkle dough with cornmeal to keep it manageable. Cut into 3-1/2 inch rounds with a cookie cutter.

Place newly formed muffins onto a lightly sprayed baking sheet. Lightly cover with a ling free cloth. Allow muffins to double in size.

Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook for approximately 7 minutes on each side or until golden brown. You may need to adjust skillet heat. Transfer muffins to a cooling rack and allow to cool.

*Notes, in copying the recipe down a few times, I lost the amount of salt. I went with 1/2 tsp. Also, when I made these last night, I skipped the part of cutting them out and letting them raise. Instead I put them right on the skillet as I cut them out and they still doubled in size.