English Muffins

Directions

• In a large mixing bowl, add warm water, sprinkle yeast and sugar over water. Let set for minutes.
• Using dough hook attachment for your mixer (or by hand), add in 3 cups flour, salt, butter and milk powder. Mix until a shaggy dough forms adding in 1/4 cup flour more. Do not add more than 3 1/2 cups of flour. Knead for 7 minutes. Put dough in an oiled bowl, cover and let rise for 1 hour in a warm, draft free area.
• Pour dough out onto lightly floured surface, stretch dough out and and pull into the middle all around until you feel the resistance to the pulling. Form ball, cover and let rest for 30 minutes.
• Divide dough into 8 pieces for large muffins (great for sandwiches) or 12 for regulars sized muffins. Pull out each edge and fold inward until you feel a resistance. Form into balls, cover and let rest 15 minutes.
• Slightly flatten each muffin forming a disc, dust with cornmeal. Cover and let rise for 1 hour.
• Heat a large skillet, turn to low, cook muffins for 3 minutes on each side, covered. Adjust to heat to brown muffins, but be careful not to burn them.
• Let muffins cool for 10 minutes before cracking them open with a fork . Enjoy!

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