English Muffins

I know what you are thinking... Make English muffins - no way..... Yes way and they are easier then it sounds. I have made them using half white and half wheat flour and they are still very good. They freeze well and if you don't mind them not being round you can get approx 18 out of a batch. Which makes them very cheap to make.

1 package of active dry yeast
2 cups of warm Milk
3 tablespoons of shortening ( i use the butter kind)
2 tablespoons sugar
1 1/4 teaspoon salt
6 to 7 cups of flour
1/4 cup plus 2 teaspoons of cornmeal

*Warm your milk and shortening just until the shortening melts either in a pan or in your microwave.
*Meanwhile put the yeast, sugar and salt in to you large mixing bowl.
* Pour your milk mixture into your bowl and mix for 30 secs.
* Slowly start added your flour. This will be a very stiff dough. After all the flour has been added mix/knead for 5 to 10 min.
* Put dough into a well greased bowl, cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.
*Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Divide dough in half ( I divide into thirds). Place dough on a smooth surface that has been generously sprinkled with corn meal. Pat dough down until it is approx 1/3 of inch. Cut carefully because the dough should not be reused. That is why i cut it in squares. Repeat procedure with remaining dough.
*Sprinkle two baking sheets with remaining 2 tablespoons of cornmeal. Place rounds, cornmeal side down, approx 1 inch apart. Cover and let rise in a warm place - 30 mins or until double in bulk. Using a wide spatula, transfer rounds to a preheated, lightly greased electric skillet (350), cornmeal side down. Cook 7 min on each side or until golden.