Breads Pancakes: English Muffins 08 by Recipe Cottage

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	English Muffins 08

		ENGLISH MUFFINS Yield: 20 muffins 1 envelope yeast 1 1/2 tsps. salt 1/2 cup lukewarm milk 1 egg 2 Tbsp sugar 4 1/2 to 5 cups flour 1 cup milk 1/2 cup yellow cornmeal 1/2 stick butter About 2 Tbsp butter, melted Proof the yeast in the 1/2 cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm. Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well. Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary. Knead until elastic and shiny. Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk. Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes. Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes. Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal. Place on a baking sheet and cover with a towel. Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan. Cook for approximately 5 minutes on each side, or until they are slightly brown. Cool on a rack. Toast after they are completely cooled off and right before serving them.