English Muffins

These English Muffins are just phenomenal! I could not believe that they were baked on the stove. They freeze well, but I doubt they'll even make it to your freezer.

Ingredients

• 
  
  1 cup milk
• 
  
  3 tablespoons butter
• 
  
  1 egg
• 
  
  1/2 teaspoon salt
• 
  
  2 teaspoons sugar
• 
  
  3 cups all purpose flour
• 
  
  1 1/2 teaspoons dry yeast
• 
  
  cornmeal

Put the ingredients in your bread machine in the order listed (not including the cornmeal).

Start the dough cycle. When it is finished, sprinkle your work area with the cornmeal. Using your hands, pat the dough into a 1/2 inch thick rectangle. Turn the dough so the sides are coated with the cornmeal.


Cut into 8-10 rounds, then gather up the leftover dough and cut into more rounds (use something the size of a tuna can).


Place on a baking sheet and let the rounds rise for 20-30 minutes, until not quite double.

Heat a skillet or griddle over low heat. Spray lightly with cooking spray. Cook the muffins about 5-7 minutes per side (they should be golden brown when you turn them). 

Split with a fork or knife and serve warm.