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English Muffins

5 1/4 to 5 3/4 cups bread flour
2 packages rapid-rise yeast
2/3 cups dried milk
2 cups water
1/4 cup shortening
2 tablespoons sugar
1 teaspoon salt
cornmeal

Combine 4 1/4 cups flour, yeast, dried milk, sugar and salt. Heat
water and shortening to 120 degrees. Add to dry ingredients and
mix until soft dough forms. Add enough flour to make a smooth dough.
Knead until smooth and elastic.

Let rise in a warm place for 10 minutes.

Punch down dough and let rest 10 minutes. Roll dough to slightly
less than 1/2-inch thickness. Cut out with english muffin cutter
or large biscuit cutter. Continue rolling and cutting until all
dough is used. Dip both sides of muffin in cornmeal, brush with
a small amount of water if necessary to help cornmeal stick, and
place muffins on baking sheets. Let rise until very light, about
30 minutes.

Cook muffins in a electric skillet set at 325 degrees F for 25 to
30 minutes. They can also be cooked on a large griddle or skillet
over low heat. Refrigerate remaining muffins while cooking the
remainder. Muffins should be golden brown on both sides when done.
Turn frequently while cooking muffins. Makes about 12 muffins,
depending on the size of the cutter used.

To serve: Fork split muffins and toast or broil them.

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