English Muffins are "baked" on a cast iron griddle.
Ingredients:
- one envelope of yeast
- one quarter cup lukewarm water
- one cup scalded milk
- two tablespoon sugar
- 1 1/2 teaspoon salt
- three tablespoons butter
- four cups flour
- cornmeal
Scald 1 cup milk and mix in 2 tablespoons sugar, 1 1/2 teaspoon salt and 3 tablespoons butter. Let the milk cool. Meanwhile, soften one envelope of yeast in one quarter cup lukewarm water mixed with with 1/2 tsp sugar. When milk is cool, add the softened yeast and 2 cups flour and beat thoroughly. Add 2 more cups flour or enough to make a moderately soft dough.
Turn the dough out onto a lightly floured board and knead until smooth and satiny. Place the dough in a buttered bowl, butter the top suface lightly cover and let rise any warm place until doubled in bulk (for about 1 1/2 hours). Punch down the dough let rest and rise for 10 minutes.
Sprinkle white cornmeal on a board and roll the muffin dough out 1/4" thick. Cut dough into 3 inch rounds; sprinkle top with white cornmeal. Cover and let them rise for about 45 minutes or until doubled in bulk. Bake the English Muffins on the ungreased griddle. Have a griddle hot at first and then reduce the heat to the muffins will cook slowly. Bake the Engilish Muffins for about seven minutes on each side.