Recipe - Charls English Muffins

One half cup Milk ; scalded
One fourth cup Shortening
1 One half teaspoon Salt
1 tablespoon Sugar
One half cup Water ; room temperature
1 pack Yeast
3 cup Flour; sifted
4 tablespoon White cornmeal

Combine milk, shortening, salt and sugar. Cool to lukewarm by adding
water. Dissolve yeast as directed on package. Add to milk mixture and stir
well. Add flour and mix until a soft dough is formed. Roll out on floured
board to One fourth inch thickness. Cut with a 3 One half inch round cutter. Place on a
baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle
tops of muffins with additional 2 tablespoons cornmeal.

Let rise in a warm place(8590 degrees) until double in bulkabout 1 hour.
Bake sowly on a hot, ungreased griddle until brown, about 7 minutes on each
side. Split muffins, toast and serve with butter and marmalade.

From: TLMVC@aol.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe