English Muffins

1 package active dry yeast

¼ cup lukewarm water

1-1/2 cups lukewarm milk

1 egg beaten

2 tablespoons butter, melted

1 tablespoon sugar

2 teaspoons salt

5 cups sifted flour

Corn meal, yellow or white

Sprinkle yeast over water; stir until dissolved. Add to lukewarm milk. Stir in egg, butter, sugar and salt. Gradually add enough flour to make a stiff dough, mixing well after each addition. Turn dough onto lightly floured pastry cloth, knead until springy. Place in greased bowl; cover and let rise in warm area 1 hour, or until double in size. Punch down, and turn onto floured pastry cloth. Roll to ¾ inch thickness. Cut into 3 or 3-l/2 inch rounds with floured cutter. Place on baking sheet sprinkled with corn meal. Cover, place in warm area to rise 30 minutes or until double in size. Carefully transfer muffins with a pancake turner to a hot lightly greased griddle. Bake over moderate heat (375 degrees F) until brown on underside; about 5 minutes. Turn and allow to bake through, about 5 minutes longer. Cool; split, butter and grill for about 2 minutes. May be frozen for future use. Yield: 15 to 18 muffins.