MAKEOVER: English Muffin (by KRICKARD3)

1 cup milk (2%)
2 tsp sugar
1 (.25) pkg dry yeast
1 cup warm water
1/4 cup melted shortning
6 cups all purpose flour
1 tsp salt

1. Warm milk in saucepan until it bubble, remove from heat. Mix in sugar, stirring until dissolved. Let cool until lukewarm. In a small bown dissolve yeast in warm water. Let stand until creamy @10 minutes.

2. In a large bowl combine milk, yeast, shortning and 3 cups of sifted flour. Beat until smooth, add salt and enough flour to make a soft dough. Knead. Place in a greased bowl, cover and allow to rise @ 45-60 minutes.

3. Punch down. Roll out to 1/2 inch thickness, cut in rounds with 3-4 inch cutter. Sprinkle wax paper with cornmeal and place rounds on it. dust tops with cornmeal, cover and allow to rise 1/2 hour.

4. heat a greased griddle to medium heat. Cook rounds @10 minutes per side. Allow to cool store in plastic bags. To Use: split and toast.

Serving Size: @24