HOMEMADE ENGLISH MUFFINS2 pkg active dry yeast 2 cups warm water (105-115 degrees f) 5 1/2 cups all purpose or unbleached flour 1 tablespoon sugar 3 tsp. salt 1/2 cup shortening cornmeal margarine or butter In large bowl, dissolve yeast in warm water. Lightly spoon flour into measuring cup; level off. Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2-3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5-6 times until no longer sticky. Roll dough to 1/4-3/4 inch thickness; cut with 3-4 inch floured round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cutout dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, 30-45 minutes. Heat griddle to 350 degrees F. With wide spatula, invert dough rounds onto ungreased griddle. Bake 5-6 minutes on each side or until light golden brown; cool. Split, toast and butter. Makes 18-26 muffins Source: The Pillsbury Bake-Off Cookbook
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