Classic English Muffins

1. Put the warm water in a small bowl. Add yeast, stir and set aside for 10 minutes, until yeast is dissolved.

2. In a large bowl combine hot water, scalded (i.e. heated to just before boiling) milk, sugar and salt and stir until dissolved. Add yeast and stir well. Slowly beat in 1 cup of flour. Cover bowl with a damp cloth and let the dough rise in a warm place for 1 1/2 hours or until mixture has collapsed back into itself.

3. Beat the softened butter into the mixture. Mix or knead in the remaining cup of flour.

4. Turn dough onto a surface that you’ve covered in cornmeal (or flour.) Pat the dough flat and round until it’s 3/4 inch thick. Cut the dough into rounds with a biscuit cutter or tin can.

5. Fry the rounds of dough on a hot, well-buttered griddle for 4-5 minutes on each side, or until browned.

6. Split with tines of a fork to achieve proper texture. Serve toasted with plenty of butter.