English Muffins

1 cup warm milk (105°F.-115°F.)
2 tablespoons sugar
1 teaspoon salt
3 tablespoons margarine
1 cup warm water (105°F.-115°F.)
1 package Active Dry Yeast
5 to 6 cups all-purpose flour
Cornmeal

Makes about 18 muffins
Combine warm milk, sugar, salt and-margarine. 
Measure warm water into large warm bowl. 
Sprinkle in yeast; stir until dissolved. 
Stir in milk mixture and 3 cups flour; beat until smooth. 
Add enough additional flour to make a stiff dough. 
Turn out onto floured board; knead about 2 minutes, 
or until dough is manageable and can be formed into a ball. 
(Dough may be slightly sticky.) Place in greased bowl, 
turning to grease top. Cover; let rise in warm place, 
free from draft, until doubled in bulk,
about 1 hour. 
Punch dough down; divide in half. 
On a board heavily sprinkled with cornmeal, 
pat each half of dough into a 1/2-inch thickness. 
Cut into circles with a floured 3-inch cookie cutter. 
Place on un-greased baking sheets about 2 inches apart. 
Cover; let rise in warm place, free from draft, 
until doubled in bulk, about 1 hour.
Place on a lightly greased medium-hot griddle or
skillet, cornmeal side down. 
Bake until well browned, about 10 minutes on each side. 
Cool on wire racks.
To serve, split muffins in half and toast. 
Currant English Muffins: Prepare as above 
adding 1 cup currants with warm milk mixture. 
Whole Wheat English Muffins: Prepare as above, 
substituting 1 1/2 cups whole wheat flour for 1 cups 
all-purpose flour.