English Muffins

Ingredients

 * 1 cup milk
 * 2 tbsp and 1 tsp sugar
 * 1 tsp salt
 * 1/4 cup shortening
 * 1 cup warm water
 * 1 envelope dry yeast
 * 4 to 6 cups sifted all-purpose flour
 * Oil or melted shortening
 * Cornbread

Steps
Scald the milk then stir in 2 tbsp sugar, salt and 1/4 cup shortening. Let cool to lukewarm. Pour warm water into a large warmed bowl and sprinkle with 1 tsp of sugar and yeast. Stir until dissolved, then add milk mixture. Slowly add 3 cups of flour and stir with wooden spoon until smooth. Stir in enough additional flour to make a stiff dough, then turn onto a lightly floured board. Knead for 10 minutes or until smooth and elastic. Place dough in a warmed greased bowl and brush top with melted shortening or oil. Cover with cloth and allow to rise in a warm place until double in bulk, about 1 hour. Punch dough down and divide in half. On a board heavily sprinkled with cornmeal, roll out each piece of dough about 1/4 inch thick. Cut into 3" rounds, cover and allow to rise about 30 minutes. Place rounds cornmeal side down on a lightly greased, medium hot griddle or an electric fry pan at 350*. Cook 15 minutes or until bottom is light brown. Turn and cook other side for about 15 minutes. Makes about 24 muffins.