Title: Basic english muffins
 Categories: Breads
      Yield: 24 Servings
 
MMMMM--------------------YEAST-FLOUR MIXTURE-------------------------
      2 c  All-purpose flour
      2 tb Sugar
      2 ts Salt
      1    Envelope active dry yeast

MMMMM-----------------------LIQUID MIXTURE----------------------------
  1 3/4 c  Milk
    1/4 c  Water
      1 tb Butter

MMMMM---------------------REMAINING INGREDS--------------------------
      1    Egg
      4 c  All purpose flour, divided
    1/2 c  Cornmeal
 
  Yeast-flour Mixture: In large bowl of mixer stir together 2 c flour,
  the sugar, salt and dry yeast; set aside.
  
  Liquid Mixture: Heat milk, water and butter until very warm (120 to
  130 degrees F).  Add gradually to yeast-flour mixture and beat at
  medium speed 2 minutes. Add egg and 1 c flour; beat at high speed 2
  minutes. Stir in just enough remaining flour to make a soft dough.
  Knead on lightly floured surface until smooth and elastic, adding
  more remaining flour if dough is sticky.  Cover with plastic wrap and
  let rise in warm, draft-free place until double, about one hour.
  Punch down. Cover and let rise again until double, about 45 minutes.
  Punch down.  On lightly floured surface roll out 1/2 inch thick. With
  a 3 1/4 inch round cutter cut out muffins. Sprinkle cookie sheets
  lightly with cornmeal. Add muffins, about 1 inch apart. Sprinkle with
  additional cornmeal.  Cover; let rise until double, about 45 minutes.
  Heat lightly greased griddle or heavy skillet. With wide spatula
  carefully remove muffins (do not compress or puncture or they will
  collapse) to griddle.  Bake over very low heat 8 to 10 minutes on
  each side until light brown. (Muffins should sound hollow when
  tapped) Cool on racks. To serve, split with fork tines; toast.
  
  VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 T nonfat dry
  milk to yeast-flour mixture and decrease salt to 1 t. Increase butter
  to 2 T. Substitute 1 3/4 c water for the milk in liquid mixture
  (total 2 c water).