English Muffins

Rosalie Robison Risk

Heat in a saucepan until very warm (130 degrees): 1/2 cups milk 1/4 cup margarine In a large mixer bowl, combine: 2 tablespoons sugar, 1 package dry yeast (1 tablespoons), 1 teaspoons. salt, 1 1/2 cups flour. With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed and beat 2 minutes, or beat vigorously by hand. Beat in: 1 egg 1 cup flour With spoon add: 2 cups flour, or enough to make a stiff dough. Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into ball and place in a large greased bowl, turning once. Cover, let rise in a warm place until doubled, about 1 1/2 hours. Punch down. Turn onto lightly floured surface; cover with bowl 15 minutes, and let rest. Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8 ' thick. Cut dough into 3' circles; reroll scraps to make 18 circles in all. Dip both sides in cornmeal, place circles on cookie sheet. Cover and let rise in warm place until doubled, about 45 minutes. Brush large skillet with salad oil and heat. When medium hot, put in 6 muffins, cook 8 minutes on each side or until brown. Repeat until all are cooked. To serve, split muffins horizontally with tines of fork and toast.