Patrice's English Muffins

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This is from Patrice's blog, Rural Revolution. It is one of my daily reads. She also has a great book out called The Simplicity Primer. I haven't ordered my copy yet, but it is on my "GET SOON" list.

ENGLISH MUFFINS

5 1/4 to 5 1/2 cups flour

4 1/2 tsp active dry yeast
2 cups milk
1/2 cup butter
2 tablespoons sugar
1 teaspoon salt
Cornmeal

In a mixing bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat and stir milk, butter, sugar, and salt until warm (120-130F) until the butter almost melts. Add to flour mixture. Beat with a mixer on low speed for three minutes. Using a spoon, stir in as much of the remaining flour as you can.


Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about one hour).


Punch dough down. Turn out onto a lightly floured surface. Cover and let rest ten minutes. Roll dough to slightly less than 1/2 inch thick. Cut with a 4-inch round cutter, rerolling scraps. Lightly brush muffins with water and dip both sides into cornmeal. Cover, let rise in a warm place until very light (about 30 minutes).


Cook muffins in an ungreased pan or griddle on low temp for 30 minutes, turning every 5 minutes. Yield: about 18 muffins.

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