Home Baked English Muffins

It is well worth rising an hour or so
early to make Homemade English Muffins.
While the dough rises, you can sit back
with a leisurely cup of tea or coffee.

Ingredients:
1/2 cup water, warmed to 100°F
1 packet active dry yeast
1 teaspoon sugar
2 1/2 cups all purpose flour
1 cup bread flour
1 tablespoon salt
3/4 cup milk, warmed to 100°F
2 teaspoon(s) cornmeal

Directions:
Make the dough:

In a small bowl combine the water, yeast, and sugar
let stand until bubbly about 10 minutes.
Combine the flours and salt in a large bowl.
Combine the flour mixture and the yeast mixture
in the bowl of a stand mixer,add the milk in a steady stream.
Process until the dough is smooth and rides the blade.
If needed, add more water, 1 teaspoon at a time,
until dough is smooth and supple.
Place the dough in a large, oiled bowl,
turning to coat all sides.
Cover with a clean, damp kitchen towel
and let rise in a warm, draft-free place
until it doubles in volume -- about 1 hour.
Punch the dough down, transfer it to a clean work surface,
and knead for 3 minutes.
Cover with a damp towel and let rest for 30 minutes.
Shape the muffins:
Sprinkle a baking sheet with cornmeal and set aside.
Divide the dough into 8 pieces,
gently form each into a patty and place
the patties on the prepared baking sheet,
turning to coat both sides lightly with cornmeal.
Cover with a damp towel and let rest for 30 minutes.
Cook the muffins:
Lightly oil a skillet and heat over low heat.
Place 4 muffins in the skillet and
cook until the bottoms are
golden brown about 15 minutes per side.
Repeat with remaining 4 muffins.
Store in an airtight container for 3 days,
or freeze for up to 1 month. Serve toasted.