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Easy English Muffins
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2 pkg. active dry yeast
2 cups warm water
5-6 cups flour
1 tbl. sugar
3 tsp. salt
1/2 cup shortening
cornmeal
margarine or butter
In a large bowl, dissolve yeast in warm water (105 to 115 degrees). Add 3 cups flour, sugar, salt,and shortening to the yeast mixture. Stir by hand until moistened. Stir by hand until smooth. Gradually add the remaining flour to form a stiff dough, beating well after each addition.
On a floured surface gently knead dough 5-6 times until no longer sticky. Roll dough to 1/4 to 3/8 inch thickness. Cut dough with a 3-4 inch floured round cutter.
Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal and sprinkle with additional cornmeal. Cover loosely with plastic wrap and a cloth towel. let rise in a warm place until light, about 30-45 minutes.
Heat griddle to 350 degrees. With a wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown.
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