English Muffins

Ingredients

• 1 cup milk
• 2 tablespoons white sugar
• 1 cup warm water , 110 degrees F/45 degrees C
• 1 package active dry yeast , .25 ounce
• 6 cups all-purpose flour
• 0.25 cups melted shortening
• 1 teaspoon salt
• 0.25 cups cornmeal , or more as needed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Warm milk in a small saucepan until it bubbles, then remove from heat. Stir in sugar until dissolved and let cool until lukewarm.

3. 3

   Mix together warm water and yeast in a small bowl; let stand until creamy, about 10 minutes.

4. 4

   Combine milk mixture, yeast mixture, 3 cups flour, and shortening in a large bowl; beat until smooth. Mix in salt and remaining 3 cups flour; knead until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.

5. 5

   Punch down dough. Roll on a lightly floured surface to about 1/2-inch thick. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can.

6. 6

   Sprinkle cornmeal on waxed paper and place dough rounds on top. Dust tops with cornmeal, cover, and let rise for 30 minutes.

7. 7

   Heat a greased griddle over medium heat.

8. 8

   Cook muffins on griddle until lightly browned, about 10 minutes per side. Split and toast as desired. Enjoy!