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about 16


  • 1 cup milk
    2 tablespoons white sugar
    1 tablespoon yeast
    1 cup warm water

    1/4 cup melted butter
    6 cups all-purpose flour
    1 teaspoon salt

    2 tablespoons cornmeal


  • Warm the milk in a small saucepan; remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.
    In a small bowl, dissolve yeast in warm water. Let about 10 minutes.
    In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
    Punch down. Roll out to about 1/2 inch thick. Cut rounds with large biscuit cutter. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
    Heat greased griddle or a cast iron pan. Cook muffins on griddle about 10 minutes on each side on medium heat. Cool muffins and place in a container for storage.
    Cool on rack. Split muffins in halves and toast.
English muffins

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