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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.

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