Toasty English Muffins (Joycelyn)

1 pkg. yeast
1/4 cup warm water
3 cup flour
1 1/4 cup scalded milk
2 Tablespoons sugar
1 cup corn meal
1 teaspoon salt
1/4 cup margarine

Soften yeast in warm water. Add sugar, salt and margarine and let cool to lukewarm. Stir in 1 cup flour and add yeast and cornmeal mixing well. Beat 2 min. on medium speed with an electric mixer or beat 300 vigorous strokes with wooden spoon. Beat in remaining flour to make soft dough. Cover and let rise in warm place until double. (About 1 hour) The dough will be very soft dough almost too sticky to handle.
(I use my Kitchen Aid mixer to mix the dough)

Stir down and roll out to 1/2 inch thickness on floured board. Sprinkle with corn meal. Cut in 3-4 inch rounds, cover, and let rise for 30 minutes.

Heat slightly greased griddle to 300 degrees. (I prefer to use an electric fry pan so I can control the temperature. I also place the lid on fry pan to aid in cooking the muffins through to the middle easier.)

Place muffins on griddle cornmeal side down. Cook each muffin for 4-5 minutes and then turn over and cook for another 4-5 minutes. Cool.

Use a fork to separate the muffins as cutting with a knife destroys the texture of the muffins.