English Muffins

18 Servings

5 c all-purpose flour (up to 6)
2 pk dry yeast
2 T sugar (up to 3)
2 t salt (up to 3)
2 c water
1/2 c shortening
corn meal

In large mixer bowl, stir 3 cups of the flour, yeast, sugar, and salt. Heat water and shortening (120 to 130).
Add flour mix and beat 3 minutes on medium speed.
Add 2 to 3 cups more flour to make a stiff dough. Knead about 8 minutes until not sticky. On floured surface, roll out to about 1/2" thick. Cut into rounds with a 3" to 4" cutter (I use a tuna can). Sprinkle 2 large cookie sheets with corn meal.
Place cut out rounds on sheets and sprinkle with additional corn meal. Cover loosely and let rise until light, 30 to 45 minutes.

Heat fry pan to 325 to 350. Invert rounds onto ungreased surface. Cook 5 minutes each side or until light golden brown. Cool, split and toast.

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