CHEDDAR ENGLISH MUFFINS

2 1/2 tsp active dry yeast
1/2 cup warm water
1 tbsp sugar
3/4 cup warm milk
3 tbsp butter or margarine; softened
2 3/4 cups all purpose flour
2 tsp salt
3/4 cup sharp cheddar cheese
1/3 cup cornmeal

Dissolve the yeast in warm water and sugar; set aside.

Combine the milk and butter; set aside.

Combine the 2 1/2 cups flour, salt, cheese and cornmeal in a separate bowl. Stir in the flour mixture alternately with the milk mixture. Beat until dough is elastic and stiff.

Knead lightly using the remaining 1/4 cup flour. Let dough rise in a greased bowl until doubled, about 1 hour.

Punch down. Roll out onto a lightly floured board to 1/2 inch thickness. Cut with 3 inch round cutter. Place on a greased baking sheet, sprinkled with cornmeal. Cover. Let rise about 30 minutes.

Cook in a heated skillet for 10 minutes on each side or until well browned.

Makes 12 English muffins
Adapted from source: Great American Recipes, Group 15, Card 116