Recipe: Fleischmann's English Muffins

FLEISCHMANN'S ENGLISH MUFFINS

1 cup milk
1 cup warm water
2 tbsp sugar
1 pkg active dry yeast
1 tsp salt
3 tbsp butter
5 to 6 cups flour, divided use

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm.

Measure water into mixing bowl. Sprinkle in yeast; stir in yeast. Stir until dissolved.

Stir in lukewarm milk mixture and 3 cups flour; beat until smooth. Add enough flour to make stiff dough. Knead until dough is manageable and can be formed into a ball. Dough may be slightly sticky. Place in greased bowl, turn to grease top. Cover and let rise about 1 hour or until double.

Punch down; divide in half. On a board, heavily sprinkled with cornmeal, pat each half of dough to 1/2 inch thick. Cut in circles with floured 3 inch cookie cutter. Place on ungreased baking sheet, 2 inches apart. Cover and let rise until double.

Place on lightly greased medium hot griddle cornmeal side down. Bake until well browned, about 10 minutes each side. Cool on wire rack.

Makes 18 Muffins