English Muffins

1 cup hot water

4 cups freshly milled flour

1/2 cup milk

2 tsp, instant yeast

2 tsp. honey

1 tsp. salt

3 Tbs. softened butter


Combine water, milk and honey. Beat 2 cups freshly milled and yeast into the milk mixture forming a sponge. Cover and let the sponge rise in a warm place for about 1 hour. Beat softened butter. Knead in the remaining flour forming a smooth soft dough. Turn the dough out on a surface sprinkled with cornmeal. Press the dough to a thickness of about 1/2 inch and cut into 3-4 inch rounds. Let rest on a slightly greased coolie sheet until doubled. Carefully lift with a pancake turner to a hot , well buttered griddle. Cook until slightly brown. Turn once while cooking. Cool slightly. Separate with a fork to toast the halves.