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English Muffins (makes 16)

1 2/3 c. milk
2 1/2 T. butter
1 pkg. yeast
1 heaping T. sugar
1/3 c. warm water
1 egg
2 t. salt
1 T. vinegar
5 cups unbleached flour
cornmeal or bread crumbs

Heat the milk and melt the butter in it. Cool. Combine the yeast,
water, and sugar. Allow to proof for a few minutes. Combine the
cooled milk mixture with the yeast mixture in large bowl. Add the
egg, salt, and vinegar, along with half the flour and mix at medium
speed for about 5 minutes. Add in remaining flour and mix well.
The mixture will be sticky. Cover and allow to rise in draft-free
area for 1 hour.

Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie
sheets with vegetable spray. Scoop up approx. 1/2 cup of dough
into your hand and form a ball. Flatten and place in cornmeal,
turning once. Place muffin on the greased cookie sheet and flatten
to a 3 inch circle. Allow muffins to rise for about 8 minutes.

Heat a griddle or skillet on top of the stove. You should use
medium-low heat. Place the muffins on the griddle and cook 7
minutes on each side. Allow to cool completely.


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