English Muffins

1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tablespoons butter
2 tablespoons granulated sugar
1 teaspoon salt
4 cups sifted flour, divided
1 egg, lightly beaten
Cornmeal

Dissolve yeast in warm water.

Combine milk, butter, sugar and salt. Cool milk mixture to lukewarm and stir in thoroughly 2 cups flour. Add yeast and egg, beating thoroughly. Add remaining flour or enough to make moderately soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place dough in buttered bowl, butter surface slightly and cover with light towel. Let rise in warm place until double in bulk (about 1 hour).

Punch down; let rest for 10 minutes. Roll out 1/4 inch thick on board lightly covered with cornmeal. Cut into 3-inch rounds. Sprinkle tops with cornmeal, cover with dry towel and let rise on board about 45 minutes or until double in bulk.

Bake slowly on ungreased heavy griddle. For each batch of muffins have griddle hot at first and reduce heat to brown them slowly. Bake each side 7 to 8 minutes.

Yields about 2 dozen.