English Muffins - Abm Method

This is an adatation from a recipe I have had for years. It was originally from the Fleischmann's Yeast Cookbook. I have made it often and have finally adapted it to mixing it in a Bread Machine on the dough cycle. One pkg of dry yeast may be substututed for the 1 Tbs listed. It may not be necessary to 'proof' the yeast, but that's how I make these yummy, soft English Muffins. Toast & top with butter & jam - Perfection !

• Ready In: 2 hrs
• Serves: 15
• Yields: 15 MUFFINS

Ingredients

• 1  cup milk
• 2  tablespoons sugar
• 3  tablespoons butter or 3  tablespoons margarine
• 1  cup warm water
• 1  teaspoon sugar
• 1  tablespoon dry yeast
• 1  teaspoon salt
• 5 -6  cups flour
• 1⁄4 cup yellow cornmeal

Directions

1. Combine milk, butter & 3 Tbs sugar in small glass bowl.
2. Microwave for 60 seconds, til very warm.
3. Pour into bread machine pan.
4. In small bowl stir together yeast, tsp of sugar & 1 cup water.
5. Let sit about 5 minutes, until foamy.
6. Add to bread machine pan.
7. Add flour & salt.
8. Process on dough cycle.
9. Remove dough & divide in half.
10. Roll or pat out each half to 1/2" thick on board sprinkled with corn meal.
11. Cut into 3 or 4 inch circles, I use a egg ring.
12. Place 2" apart on ungreased cooky sheet.
13. Cover, let rise til double, about 30 minutes.
14. Carefully remove from sheet and place on preheated non-stick fry pan or griddle.
15. Cook 10 - 15 minutes on each side.
16. Cool on racks.
17. Split in half & toast.