English muffins

Ingredients:

One cup water 

2/3 cup skim milk, hot 

2 tsp sugar 

1 package active dry yeast 

4 cups flour, divided 

3 tbsp butter, softened 

half teaspoon salt 

vegetable oil spray

Directions:

In a large bowl, combine water, milk, and sugar. Mixture should feel quite hot, about 105°F, but not too hot to the touch. Stir in yeast. After about 5 minutes, when mixture bubbles, using a wooden spoon, gradually beat 2 cups of flour into milk mixture. 

Cover bowl with cloth. Allow dough to rise in a warm place for one and a half hour or until dough collapses back into the bowl. Beat in butter and salt. Gradually beat in remaining 2 cups flour. Knead in flour as dough becomes harder to work with.

One a lightly floured surface, pat or prest dough to a half-inch thickness. Cut dough into 3-inch rounds until all dough is used. Arrange rounds on a lightly sprayed cookie sheet. 

Spray vegetable oil onto a skillet. Preheat a skillet for 2 minutes over medium heat. Carefully transfer muffins to skillet one at a time, using a pancake spatula. Reduce heat to low and cook muffins uncovered until lightly browned for about 10 minutes. Turn to cook the other side for about 10 minutes. 

Using 2 forks, split muffin horizontally. Toast until lightly browned. Top with favorite spread, if desired. 

The uncooked muffins can be wrapped and freezed to be kept within 2 days