English Muffins

A perfect summer bread recipe because you don't have to turn on the oven. these are thicker and breadier than the kind you get in a store. Totally delicious. Like all English muffins, best toasted.

English Muffins
Makes 18

1 cup milk
2 tbs white sugar
1 package active dry yeast
1 cup warm (not hot!) water
1/4 cup melted butter
6 cups flour (bread is best)
1 tsp salt

Heat the milk and stir in the sugar to dissolve it. Cool until lukewarm. Dissolve the yeast in the water in a large bowl. Stir in the milk and butter, then 3 cups of the flour, and stir until smooth. Knead in the rest of the flour until your dough is very smooth and elasticy. Put in a greased bowl and let rise in a warm place until doubled (1.5 - 2.5 hours).

Punch the dough down LIGHTLY and cut it into ~18 pieces. GENTLY roll into rough flattened-ball shapes. Roll each ball in cornmeal or flour, cover them all with a cloth, and let rise another 1/2 hour or so.

Heat up a griddle (or two or three) on medium. Cook each muffin about ten minutes on each side, until browned. Cool and enjoy!