No store-bought English muffin will ever beat a homemade one for taste, texture and the pure enjoyment and satisfaction of eating something you personally made and baked. (Of course, it goes without saying you should already know how to bake!)

English Muffins

1 2/3 cup milk

2 1/2 tablespoons butter

1 package active dry yeast

1 heaping tablespoon granulated sugar

1/3 cup warm water

1 large egg

2 teaspoons salt

1 teaspoon vinegar

5 cups unbleached flour

Cornmeal or bread crumbs

1. Heat the milk and melt the butter in it. Cool.
2. Combine the yeast, water, and sugar. Allow to proof for a few minutes.
3. Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt, and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to rise in draft-free area for 1 hour.
4. Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. Take approximately 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for about 8 minutes.
5. Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely.

Makes about 16 muffins.