English Muffins

I used to make these sometimes for my english-muffin-loving mother; they're really not much more complicated than the English Muffin Loaf I've already listed. Both are good with butter and marmalade.

When a bread recipe says to 'let rise in a warm place', an oven that's not turned on or pre-heating is good --- the pilot light on most gas ovens gives a yeast dough just the right warm-but-not-hot environment.

1 package dry yeast
1 cup warm water (not hot: only about 105-115 degrees)
2 teaspoon salt
1 teaspoon sugar
1/4 cup butter
3 cups flour
2 tablespoons cornmeal

Dissolve yeast in warm water; add salt, sugar, butter and flour. Stir until smooth. Roll dough 1/4 inch thick on a floured surface; cut into 3-1/2 inch circles.
Sprinkle ungreased baking sheet with half the cornmeal; place dough circles on the sheet and sprinkle the rest of the cornmeal on top of them. Cover, let rise in a warm place about 1 hour.
Heat an ungreased skillet over medium heat. Place circles in skillet, cook seven minutes per side. Cool.
Makes 10-12 muffins.